Citron Apples
From Every-day dishes and every-day work, 1897
Serve cold with whipped cream.
Presented as published in 1897. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium4.2 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 32. The excerpt below is the record exactly as published.
Citron Apples. — Select a few tart apples of a uniform degree of hardness, and remove the cores. Unless the skins are very tender, it is better to pare them. Fit in a piece of apple large enough to fill one. third of the lower part of the cavity ; then fill the remainder with bits of chopped citron and sugar. If the skins have been removed, place the stuffed apples on a flat earthen dish with a tablespoonful of water
Cook this with the app: pantry check, scaling, and the assistant.