vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Apples in Pastry

Name: Apples in Pastry
Yield: 5 servings
Ingredients: two pounds of apples; a pint of cold water; two pounds of loaf sugar; a little cinnamon; the juice of a small lemon; a little butter

From Cassell's dictionary of cookery, 1892

Serves 5

Time to bake the pastry: twenty minutes. Sufficient for five persons.

Presented as published in 1892. 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

793Calories

1 gProtein

206 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories793 kcal

Protein0.7 g

Carbohydrates206 g

Fiber3.2 g

Sugars200 g

Total Fat3.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol6.3 mg

Sodium6.3 mg

Potassium197 mg

Calcium25 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A3.9 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate2.2 mcg

Choline7.2 mg

Caffeine0 mg

Water270 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 157. The excerpt below is the record exactly as published.

Apples in Pastry. — Peel and core two pounds of apples. Put them into a pint of cold water ^Yith. two pounds of loaf sugar, a Httle cinnamon, the juice of a small lemon, and a httle butter

Cook this with the app: pantry check, scaling, and the assistant.