vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apples with Cream of Manna, a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 4
Glaze with a red glaze before serving.
Presented as published in 1918. 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
101Calories
5 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein4.9 g
Carbohydrates14 g
Fiber0.8 g
Sugars12 g
Total Fat3.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.3 mg
Sodium2449 mg
Potassium145 mg
Calcium86 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C1.8 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline14 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 490. The excerpt below is the record exactly as published.
Apples with Cream of Manna, a la Sicilienne Pommes a la Creme de Marine, a la Sicilienne One cup milk, two tablespoons almond paste, four tablespoons manna, one tablespoon sugar, whites of three eggs, pinch salt, and apples
Cook this with the app: pantry check, scaling, and the assistant.