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Apples Buttered with Toast
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
573Calories
12 gProtein
125 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein12 g
Carbohydrates125 g
Fiber7.5 g
Sugars61 g
Total Fat6 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol3.5 mg
Sodium575 mg
Potassium469 mg
Calcium272 mg
Iron4.3 mg
Magnesium47 mg
Phosphorus176 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate0.2 mcg
Choline13 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 181. The excerpt below is the record exactly as published.
Apples Buttered with Toast. — Put six nice pippin apples in a saucepan half full of cold water ; let come to a simmer for five minutes ; remove the apples from the pan ; peel and core them. Have prepared six round pieces of bread half an inch thick; butter them on both sides. Butter well a small pie-pan; place the bread in it and sprinkle over three table- spoonfuls of granulated sugar. Put one teaspoonful of fresh butter in each apple ; finish with one teaspoon- ful of sugar ; put in the hot oven for twenty minutes. Remove from the oven and fill them up over the top with some nice currant - jelly
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Cook this with the app: pantry check, scaling, and the assistant.