vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frangipan of Apples
From The King's College Hospital book of cooking recipes, 1907
Serves 5
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
536Calories
4 gProtein
60 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein3.5 g
Carbohydrates60 g
Fiber5.8 g
Sugars44 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.2 g
Cholesterol96 mg
Sodium22 mg
Potassium531 mg
Calcium80 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A8.8 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.
Frangipan of Apples. Place one dozen apples, peeled and cut in quarters, in a deep baking dish, grate some lemon peel over, with some pieces of butter; then cover with as much sugar as will sweeten it. Take 2ozs. arrowroot, mix with a little sugar, add to that ipt. of thin cream
Cook this with the app: pantry check, scaling, and the assistant.