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Caramel Apples
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 9
Presented as published in 1914. 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
354Calories
5 gProtein
65 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein4.6 g
Carbohydrates65 g
Fiber3.5 g
Sugars59 g
Total Fat12 g
Saturated Fat2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol10 mg
Sodium12 mg
Potassium265 mg
Calcium75 mg
Iron0.9 mg
Magnesium51 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A2.4 mcg
Vitamin E4.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate7.5 mcg
Choline13 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 93. The excerpt below is the record exactly as published.
CARAMEL APPLES. 6 tart apples 1 C. granulated sugar 1 C. brown sugar 1 C. water 14 C. cream 1 C. cream whipped 1 T. butter 1 T. granulated gelatine 1 C. chopped nuts % C. water
Cook this with the app: pantry check, scaling, and the assistant.