Americanvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Apples
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars4.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium41 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 56. The excerpt below is the record exactly as published.
fried apples. Fried Apples. Cut apples half an inch thick across the apple. Remove the core, leaving on the skin. Saute in butter or dripping from the sausage until tender. Sprinkle slightly with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.