Casserolle of Apples

Name: Casserolle of Apples
Ingredients: Two pounds of Apples; Quarter of an ounce of Vegetable Gelatine; One teaspoonful of Essence of Ginger; Six ounces of Sugar

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1116Calories

9 gProtein

286 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1116 kcal

Protein8.6 g

Carbohydrates286 g

Fiber12 g

Sugars261 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium16 mg

Potassium832 mg

Calcium51 mg

Iron0.8 mg

Magnesium40 mg

Phosphorus103 mg

Zinc0.5 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A18 mcg

Vitamin E0.5 mg

Vitamin K5.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate2.4 mcg

Choline34 mg

Caffeine0 mg

Water790 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 53. The excerpt below is the record exactly as published.

Casserolle of Apples. Ingredients. Two pounds of Apples. Quarter of an ounce of Vegetable Gelatine. One teaspoonful of Essence of Ginger. Six ounces of Sugar

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