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Fried Apples
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
516Calories
0 gProtein
15 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein0.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars11 g
Total Fat51 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.8 g
Cholesterol49 mg
Sodium0 mg
Potassium102 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C4.5 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 113. The excerpt below is the record exactly as published.
FRIED APPLES Choose fine tart apples, wash and wipe them dry. Do not peel. Cut in thin circular slices. In an iron or porcelain saucepan have drippings or lard hot, and enough to cover the bottom well
Cook this with the app: pantry check, scaling, and the assistant.