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Apple Strudel
From A calendar of dinners, with 615 recipes, 1913
Serves 5
Presented as published in 1913. 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
584Calories
7 gProtein
137 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein7.3 g
Carbohydrates137 g
Fiber5.8 g
Sugars59 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium130 mg
Potassium622 mg
Calcium63 mg
Iron4.4 mg
Magnesium39 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate81 mcg
Choline6.3 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 138. The excerpt below is the record exactly as published.
Apple Strudel Coffee * Apple Strudel—Sift 2 cups flour with Y% teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup luke- warm water, and knead until dough does not stick to hands. Roll dough as thin as possible on floured board. Place clean tablecloth on table, put rolled out dough on it and pull care- fully with fingers to get thin as pos- sible. Mix 4 cups chopped apples with 1 cup sugar, | tablespoon cin- namon, | cup seeded raisins, and 1 cup currants. Spread over dough, and spread little Crisco
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