Blushing Apples
From New Delineator recipes., 1929
Presented as published in 1929. 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
1248Calories
2 gProtein
310 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1248 kcal
Protein2 g
Carbohydrates310 g
Fiber22 g
Sugars282 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium1036 mg
Calcium62 mg
Iron0.1 mg
Magnesium55 mg
Phosphorus99 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1269 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 68. The excerpt below is the record exactly as published.
BLUSHING APPLES 6 red apples i^ cups water \Y^ cups sugar WTiipped cream Core the apples. Cook in sirup made of sugar and water, turning so that they will cook evenly until they are tender. Carefully 156 NEW DELINEATOR RECIPES 157 remove the skin, scraping the red pulp from it and basting on the sides of the apple. Put the apples in a serving-dish. Reduce the sirup to one cup, and add the grated rind and juice of one orange, the juice of one lemon, and if desired, nuts, candied orange-peel, or raisins. Pour sirup over apples and serve with whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.