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Atpel Krapfen
From Modern cookery, in all its branches, 1884
Serves 3
Sugar proportion should be adjusted based on fruit sweetness.
Presented as published in 1884. 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
678Calories
11 gProtein
109 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein11 g
Carbohydrates109 g
Fiber10 g
Sugars87 g
Total Fat20 g
Saturated Fat1.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium832 mg
Calcium163 mg
Iron2.7 mg
Magnesium125 mg
Phosphorus260 mg
Zinc1.4 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A2.8 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate5.3 mcg
Choline12 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 335. The excerpt below is the record exactly as published.
ATPEL KRAPFEfJ. ( German Receipt.) Boil down three-quarters of a pound of good apples with four ounces of pounded sugar, and a small glass of white wine, or the strained juice of a lemon ; when they are stewed quite to a pulp, keep them stirred until they are thick and dry ; then mix them gradually with four ounces of almonds, beaten to a paste, or very finely chopped, two ounces of candied orange or lemon-rind shred extremely small, and six ounces of jar raisins stoned and quartered
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