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Coddled Apples
From The economical cook book, 1905
Serves 3
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
592Calories
0 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.4 g
Carbohydrates154 g
Fiber0.9 g
Sugars152 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium52 mg
Calcium20 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 133. The excerpt below is the record exactly as published.
Coddled Apples. Pare and core juicy tart apples, — pippins are best — make a syrup of a pound of sugar to a quart of water, lay the apples in, and simmer until tender ; take them out, and lay them on a dish, and add the juice and rind (pared off very thin) of a large lemon
Cook this with the app: pantry check, scaling, and the assistant.