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Apple Strudels
From The art of cookery, 1899
Serves 1
Strudels may be made with other fruits.
Presented as published in 1899. 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
316Calories
2 gProtein
63 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein2.2 g
Carbohydrates63 g
Fiber5.4 g
Sugars43 g
Total Fat8.3 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium125 mg
Potassium199 mg
Calcium62 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A4.4 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline8.1 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 100. The excerpt below is the record exactly as published.
Apple Strudels. — Roll out a piece of ^^% pastry until it is large enough to cover a pie pan, but only half as thick as flaky pie crust. Cover it nearly to the edge with sour apples sliced very thin and seasoned to taste with sugar
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