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Apples Fried with Flour and Sugar
From The new Kentucky home cook book, 1884
Serves 4
A wire basket can be used for frying.
Presented as published in 1884. 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
491Calories
0 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Cholesterol52 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 91. The excerpt below is the record exactly as published.
APPLES FRIED WITH FLOUR AND SUGAR. Select nice apples, wash well in cold water, wipe dry, peel and core with an apple-corer. Slice about one-eighth of an inch thick, have ready a frying-pan with a tea-cupful of melted lard, also a patty-pan tilled with sugar and flour mixed in equal quantities
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