vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dessert of Apples
From The white ribbon cook book, 1894
Serves 5
If spice or flavoring is agreeable, nutmeg, vanilla or rose water can be used.
Presented as published in 1894. 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
781Calories
5 gProtein
116 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein4.7 g
Carbohydrates116 g
Fiber1.2 g
Sugars110 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol171 mg
Sodium49 mg
Potassium202 mg
Calcium74 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C3.6 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.4 mcg
Choline62 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 102. The excerpt below is the record exactly as published.
Dessert of Apples — One lb. sugar, 1 lb. finely flavored ripe sour apples, 1 pint rich cream, 2 eggs, }4 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.