Apple Rings
From Savouries and sweets suitable for luncheons and dinners, 1886
A delicious dish, to be eaten cold.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
461Calories
4 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein3.5 g
Carbohydrates124 g
Fiber14 g
Sugars93 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium949 mg
Calcium78 mg
Iron1.2 mg
Magnesium46 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K5.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline36 mg
Caffeine0 mg
Water1105 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 32. The excerpt below is the record exactly as published.
Apple Rings. A delicious dish, to he eaten cold. For Six Persons. — 1 quart of apples ; the weight of the i[pplesin sugar; f pint of water; 1 lemon; a few drops of oochineal
Cook this with the app: pantry check, scaling, and the assistant.