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Fried Apple Pockets
From The art of German cooking and baking, 1922
Serves 4
Presented as published in 1922. 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
605Calories
14 gProtein
112 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein14 g
Carbohydrates112 g
Fiber3.5 g
Sugars56 g
Total Fat13 g
Saturated Fat4.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol153 mg
Sodium78 mg
Potassium473 mg
Calcium122 mg
Iron4.4 mg
Magnesium39 mg
Phosphorus233 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C11 mg
Vitamin A85 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate118 mcg
Choline133 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 123. The excerpt below is the record exactly as published.
FRIED APPLE POCKETS. Quantity for 6 Persons. 6 small apples % cup of sugar Raspberry ielly Pancake Batter, 3 eggs Salt % cup of milk 2 cups of flour Lard for baking
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