gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Apples
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
374Calories
3 gProtein
23 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein2.7 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat31 g
Saturated Fat9.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol36 mg
Sodium120 mg
Potassium194 mg
Calcium10 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C7.2 mg
Vitamin A5.4 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
FRIED APPLES Cut slices a half inch thick across the apple, removmg neither skin nor core; or cut the apples in quarters, removing both skin and core. Saute them in butter or drippings until tender; serve with crisp bacon
Cook this with the app: pantry check, scaling, and the assistant.