Dried Apples
From Every-day dishes and every-day work, 1897
If lacking juice, add boiling water before removing from heat.
Presented as published in 1897. 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
324Calories
4 gProtein
75 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories324 kcal
Protein4.1 g
Carbohydrates75 g
Fiber6 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium571 mg
Potassium240 mg
Calcium157 mg
Iron16 mg
Magnesium20 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline6.2 mg
Water334 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.
Dried Apples* — Good apples properly dried
Cook this with the app: pantry check, scaling, and the assistant.