vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Trifle
From Miss Parloa's kitchen companion, 1887
Serves 8
Can be served with various fruits.
Presented as published in 1887. 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
629Calories
6 gProtein
69 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein6.1 g
Carbohydrates69 g
Fiber2.2 g
Sugars56 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium15 mg
Potassium411 mg
Calcium187 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C6.7 mg
Vitamin A334 mcg
Vitamin E1.2 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline35 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 379. The excerpt below is the record exactly as published.
Apple Trifle. The materials are : three pints of pared, cored, and quartered apples, half a pint of water, one cupful of sugar, a slight grating of nutmeg, and three pints of whipped cream
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