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Apples a la Florentine
From Cookery for every household, 1914
Serves 3
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
530Calories
10 gProtein
67 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein10 g
Carbohydrates67 g
Fiber4 g
Sugars38 g
Total Fat26 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.3 g
Cholesterol11 mg
Sodium723 mg
Potassium495 mg
Calcium239 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus216 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A221 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate30 mcg
Choline33 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 659. The excerpt below is the record exactly as published.
Apples a la Florentine (Pommes a la Florentine) 4 or 5 apples. A little butter. Sugar. 2 table-sps. marmalade. | pt. white sauce. 2 yolks and 1 white of egg. Vanilla. 2 macaroon biscuits
Cook this with the app: pantry check, scaling, and the assistant.