vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dried Apple Fan-Dowdy
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Serve hot or cold.
Presented as published in 1885. 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
591Calories
1 gProtein
150 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein0.9 g
Carbohydrates150 g
Fiber7.6 g
Sugars71 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium92 mg
Potassium467 mg
Calcium81 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline1.8 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 258. The excerpt below is the record exactly as published.
DRIED AFFLE FAN-DOWDY. Wash a quart of dried apples ; soak them over night in cold water; the next day, stew them soft in the water 486 PRACTICAL AMERICAN COOKERY. in which they were soaked, with a cupful of brown sugar and a teaspoonful of ground cinnamon
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