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Flaming Apples
From Soyer's standard cookery, 1912
Serves 1
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
174Calories
2 gProtein
50 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein1.8 g
Carbohydrates50 g
Fiber14 g
Sugars33 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.5 mg
Potassium217 mg
Calcium187 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus19 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline10 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 171. The excerpt below is the record exactly as published.
Flaming Apples. Peel some small apples and arrange on the bottom of a stewpan. Just cover them with water and add the grated STANDARD COOKERY. 247 rind of an orange or a lemon, a little cinnamon and plenty of sugar
Cook this with the app: pantry check, scaling, and the assistant.