Apples with Raisins
From Every-day dishes and every-day work, 1897
Dried apples can be used instead of fresh.
Presented as published in 1897. 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
1756Calories
17 gProtein
440 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1756 kcal
Protein17 g
Carbohydrates440 g
Fiber36 g
Sugars269 g
Total Fat6.4 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium1612 mg
Potassium2137 mg
Calcium563 mg
Iron49 mg
Magnesium129 mg
Phosphorus337 mg
Zinc1.7 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate192 mcg
Choline92 mg
Caffeine0 mg
Water2449 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 33. The excerpt below is the record exactly as published.
Apples with Raisins. — Pare, core, and quarter a dozen on more medium-sized sour apples. Clean thoroughly one fourth as many raisins as apples, and turn over them a quart of boiling water. Let them steep until well swollen, then add the apples, and cook until tender. Sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.