Apple Whip
From The National home cook book, 1900
Presented as published in 1900. 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
894Calories
7 gProtein
225 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories894 kcal
Protein6.9 g
Carbohydrates225 g
Fiber2.3 g
Sugars219 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium166 mg
Calcium11 mg
Iron0.2 mg
Magnesium7.8 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from The National home cook book (1900), page 29. The excerpt below is the record exactly as published.
one good-sized apple, then. whip whites of two eggs about half stiff; put in apple and one cup granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.