Apples with Raisins

Name: Apples with Raisins
Ingredients: two cups of raisins; one quart of water; a quart of steamed or stewed tart apples

From A practical cook and text book for general use, 1896

Presented as published in 1896. 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

1563Calories

15 gProtein

415 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1563 kcal

Protein15 g

Carbohydrates415 g

Fiber29 g

Sugars338 g

Total Fat2.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium127 mg

Potassium3635 mg

Calcium308 mg

Iron7.4 mg

Magnesium182 mg

Phosphorus470 mg

Zinc1.8 mg

Copper1.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A18 mcg

Vitamin E0.9 mg

Vitamin K19 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.7 mg

Folate19 mcg

Choline73 mg

Caffeine0 mg

Water1784 g

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 42. The excerpt below is the record exactly as published.

Apples with Raisins. Wash two cups of raisins. Stew them slowly an hour in one quart of water, or steam them, which is better, but takes a little longer. When done, add them to a quart of steamed or stewed tart apples

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