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Apples a la Cremone
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
706Calories
1 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein1 g
Carbohydrates183 g
Fiber3.9 g
Sugars175 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium258 mg
Calcium22 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.8 mcg
Choline9.6 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 182. The excerpt below is the record exactly as published.
Apples a la Cremone FRUITS Apples, Meringue of the well - whisked whites of three eggs. Beat all together until they are nicely frothed ; then serve, heaped on a dish. Time to beat, a quarter of an hour. Apples a la Cremone. — Choose the best cooking apples ; pare and cut into pieces, the form of a brick, a sufficient quantity to weigh I Yz lbs. ; strew over them I lb. of granulated sugar and the peel of a lemon, shredded finely, and cover them up close in a bowl. Next day put the apples, piece by piece, into a small preserving- pan, with the sugar, etc., and two large spoonfuls of sweet cider
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Cook this with the app: pantry check, scaling, and the assistant.