vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Apple Cream
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
166Calories
1 gProtein
44 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein0.7 g
Carbohydrates44 g
Fiber3.5 g
Sugars37 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.9 mg
Potassium244 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.
FRENCH APPLE CREAM. Peel, core, and slice 6 large apples, add i cup of water, a pinch of cinnamon, and 3 tablespoonfuls of sugar
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