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Coddled Apples
From The new practical housekeeping, 1890
Serves 4
Best served with sugar and cream.
Presented as published in 1890. 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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars4.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium41 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 237. The excerpt below is the record exactly as published.
Coddled Applea. — ^Wash unripe, dark-green, sour apples, aind put in porcelain-lined kettle: cover with water, and boil until ten- der ; pour in a sieve and cool, throw away the water that drains off, pulp through the sieve and add sugar to taste. Serve cold, pouring the pulp in center of dish ; leave it as it falls, without smoothing, and grate a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.