Apples in Sirup with Rice
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1052Calories
4 gProtein
266 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1052 kcal
Protein4.2 g
Carbohydrates266 g
Fiber5.1 g
Sugars223 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium621 mg
Potassium245 mg
Calcium162 mg
Iron16 mg
Magnesium24 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.7 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline12 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 25. The excerpt below is the record exactly as published.
Apples in Sirup with Rice I Ingredients : i c. boiling water stick cinnamon i c. sugar
Cook this with the app: pantry check, scaling, and the assistant.