Dried Apples with Other Dried Fruit
From Every-day dishes and every-day work, 1897
Other dried fruits like cherries, raisins, and apricots can also be used.
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
568Calories
3 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein2.7 g
Carbohydrates145 g
Fiber14 g
Sugars30 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium88 mg
Potassium1030 mg
Calcium48 mg
Iron2.2 mg
Magnesium46 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K48 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate3.2 mcg
Choline8.1 mg
Caffeine0 mg
Water382 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 with Other Dried Fruit. — An excellent sauce may be made by cooking a few dried plums with dried or evap- orated apples. Only enough of the plums to give a flavor to the apples will be needed ; a handful of the former to a pound of apples
Cook this with the app: pantry check, scaling, and the assistant.