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Apples a la Empress
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
589Calories
8 gProtein
141 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein7.8 g
Carbohydrates141 g
Fiber8.2 g
Sugars55 g
Total Fat11 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol29 mg
Sodium84 mg
Potassium601 mg
Calcium55 mg
Iron4.3 mg
Magnesium45 mg
Phosphorus166 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate205 mcg
Choline24 mg
Caffeine0 mg
Water498 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
APPLE5 A LA EMPRESS. Cut six apples into quarters removing the cores. Take a deep tin pan and butter It, place the pieces of apples in so that they do not overlap, pour one-half of a tumbler of water over and sift plenty of sugar over them. It takes about fifteen minutes to cook. Boil a cupful of rice in milk and then sweeten it. Pile it high on a dish and fill it with the apples placing them in spots over it. The juice in the pan must have a wine-glassful of sherry and a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.