Apples and Rice
From 365 desserts, 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
1998Calories
18 gProtein
499 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1998 kcal
Protein18 g
Carbohydrates499 g
Fiber22 g
Sugars315 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium18 mg
Potassium1457 mg
Calcium161 mg
Iron9.7 mg
Magnesium105 mg
Phosphorus355 mg
Zinc2.6 mg
Copper0.8 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A24 mcg
Vitamin E1 mg
Vitamin K6.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate432 mcg
Choline57 mg
Caffeine0 mg
Water1253 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 8. The excerpt below is the record exactly as published.
Apples and Rice. Select 6 ordinary sized apples; pare and core them ; put them in a baking dish and sprinkle over a cup of sugar and the juice of 2 lemons, or better still, )2 tumbler of quince jelly ; add a gill of water and bake the apples for 30 minutes, or until they are ten- der. When done, dish them on a round di^h and have ready 1 cup of rice
Cook this with the app: pantry check, scaling, and the assistant.