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Flan of Apples

Name: Flan of Apples
Yield: 6 servings
Ingredients: Six or eight apples; two tablespoonfuls of moist sugar; four tablespoonfuls of sherry; eight cloves; four whites of eggs; one pound of short crust

From Soyer's standard cookery, 1912

Serves 6

Serve hot or cold.

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

173Calories

5 gProtein

32 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories173 kcal

Protein5.1 g

Carbohydrates32 g

Fiber4.6 g

Sugars23 g

Total Fat4.3 g

Saturated Fat1.3 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol124 mg

Sodium127 mg

Potassium285 mg

Calcium71 mg

Iron1.5 mg

Magnesium29 mg

Phosphorus94 mg

Zinc0.7 mg

Copper0.1 mg

Manganese4.1 mg

Vitamin D0.7 mcg

Vitamin C7.2 mg

Vitamin A57 mcg

Vitamin E1 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate17 mcg

Choline107 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 182. The excerpt below is the record exactly as published.

Flan of Apples. INGREDIENTS. — Six or eight apples, two tablespoonfuls of moist sugar, four tablespoonfuls, of sherry, eight cloves, four whites of eggs, castor sugar, one pound of short crust

Cook this with the app: pantry check, scaling, and the assistant.