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Deviled Apples
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. A. Armstrong, Oaklawn, 111.
Presented as published in 1912. 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
418Calories
10 gProtein
80 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein10 g
Carbohydrates80 g
Fiber5.8 g
Sugars39 g
Total Fat8.1 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol166 mg
Sodium121 mg
Potassium586 mg
Calcium64 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus183 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A117 mcg
Vitamin E2 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline94 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
DEVILED APPLES.— For this relish use the sourest apples procurable. Peel, core and slice into a little cold water. Add equal weight apples and water, of light brown sugar. To a peck of apples allow the juice and grated rind of 3 lemons, 2 oz. of finely grated ginger, and 2 teaspoons of paprika
Cook this with the app: pantry check, scaling, and the assistant.