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Apple Steffin
From The King's College Hospital book of cooking recipes, 1907
Serves 6
For a richer dish, add currants, lemon peel, cloves, and cinnamon.
Presented as published in 1907. 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
398Calories
5 gProtein
36 gCarbs
26 gFat
Full nutrition (32 nutrients)
Calories398 kcal
Protein4.8 g
Carbohydrates36 g
Fiber1.3 g
Sugars0.1 g
Total Fat26 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Cholesterol0 mg
Sodium410 mg
Potassium51 mg
Calcium7.6 mg
Iron2.2 mg
Magnesium11 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate51 mcg
Choline4.7 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 43. The excerpt below is the record exactly as published.
Apple Steffin. Line a pudding basin with pastry, not too thick. Before placing pastry in the basin rub basin with dripping, and put plenty of Barbadoes sugar (dark brown) all round. Then put in pastry and fill with sliced apples, sugar, and sufficient water to make a syrup
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