vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Tansy
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry apples: five minutes. Probable cost: 1s. 8d. Sufficient for five or six persons.
Presented as published in 1892. 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
585Calories
8 gProtein
39 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein7.8 g
Carbohydrates39 g
Fiber3.5 g
Sugars27 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol268 mg
Sodium78 mg
Potassium409 mg
Calcium107 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline119 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 153. The excerpt below is the record exactly as published.
Apple Tansy. — Pare and core six or eight large apjjles, cut them into thin, round slices, and fry them in butter. Then beat up three eggs in a pint of cream
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