Coddled Apples
From Public school household science, 1905
One cup of sugar will do six or seven apples.
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
861Calories
0 gProtein
223 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories861 kcal
Protein0.5 g
Carbohydrates223 g
Fiber2.3 g
Sugars219 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium170 mg
Calcium22 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 14. The excerpt below is the record exactly as published.
CODDLED APPLES. 1 apple. I i cup water. I cup sugar. | Wash, core and pare the apple, keeping the apple whole. Put the sugar and water in a saucepan and boil two minutes. Add the fruit, cover closely and simmer until tender, turning occasionally. Take out the fruit carefully, pour the syrup over, and serve hot or cold. Note. — One cup of sugar will do six or seven apples. 30 DOMESTIC SCIENCE. 10.— CRANBERRY SAUCE. 1 cup cranberries. I | cup boiling water. 4 cup sugar.
Cook this with the app: pantry check, scaling, and the assistant.