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Apples with Raisins
From How we cook in Tennessee .., 1906
Serves 7
— Battle Creek.
Presented as published in 1906. 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
6 gProtein
125 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein5.6 g
Carbohydrates125 g
Fiber9.1 g
Sugars84 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium328 mg
Potassium918 mg
Calcium152 mg
Iron11 mg
Magnesium50 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6.2 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate41 mcg
Choline23 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 124. The excerpt below is the record exactly as published.
Apples with Raisins. — Pare, core and quarter one dozen medium sized sour apples; clean thoroughly one-quarter as many raisins, and turn over them one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.