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Farmhouse Apples
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
411Calories
3 gProtein
104 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein3.3 g
Carbohydrates104 g
Fiber7.8 g
Sugars74 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium274 mg
Potassium200 mg
Calcium150 mg
Iron8.7 mg
Magnesium20 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate45 mcg
Choline10 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 54. The excerpt below is the record exactly as published.
Farmhouse Apples. — Peel and core tart apples, fill the space from which the cores were taken with seeded raisins, bits of shredded citron, sugar and a little lemon peel ; stand them in a baking pan, pour over them half a cup of water and dust with about two tablespoon fuls of granulated sugar. Bake in a slow oven until perfectly tender, then sprinkle bread crumbs over the top ; dust again with sugar, and leave ihem in the oven for 10 minutes. While they are baking mix a table- spoonful of flour with a half cup sugar; pour over half a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.