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Coddled Apples
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
670Calories
0 gProtein
173 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein0.4 g
Carbohydrates173 g
Fiber1.2 g
Sugars169 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium50 mg
Potassium302 mg
Calcium145 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline6.9 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
CODDLED APPLES For this use the earlier apples, wipe and lay in a kettle, to each half peck adding three-fourths pint of brown sugar and a half pint of water
Cook this with the app: pantry check, scaling, and the assistant.