vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Apples with Red Raspberry Jam
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
1048Calories
6 gProtein
257 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1048 kcal
Protein5.6 g
Carbohydrates257 g
Fiber3.9 g
Sugars201 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium808 mg
Potassium100 mg
Calcium229 mg
Iron24 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate96 mcg
Choline9.2 mg
Caffeine0 mg
Alcohol1.5 g
Water291 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 107. The excerpt below is the record exactly as published.
Apples with Red Raspberry Jam. Pare, core and stew as many apples as needed. Add one and one-half cups of boiling water and cook ten minutes. Strain off the water, add one cup of sugar, and as soon as boiling-point is reached drop in apples a few at a time so as not to crowd them. Cook until you can pierce them, but they must keep their shape, removing them carefull}^ to a serving-dish as they cook, and adding more until all are cooked. Ar- range nicely on serving-dish, and fill center of each apple with red raspberry jam. Boil the liquor in sauce- pan down to a thick syrup, and pour over the apples and sprinkle them with chopped almonds and a tea- spoonful of bran
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.