Fried Apples (New England)
From Allied cookery, 1916
Apples should retain their shape.
Presented as published in 1916. 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
1151Calories
2 gProtein
289 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1151 kcal
Protein2.2 g
Carbohydrates289 g
Fiber9.4 g
Sugars268 g
Total Fat5.5 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol4.3 mg
Sodium56 mg
Potassium915 mg
Calcium203 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C29 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate2 mcg
Choline31 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 28. The excerpt below is the record exactly as published.
FRIED APPLES (New England) Cut 4 or 5 apples of fine flavour into quarters, then divide again until the pieces are about i inch in width — do not remove the skin. Throw into cold water. Put into a saucepan i teaspoonful of lard. When this is hot heap all the apples into the pan ; spread over the apples i cup darkest brown sugar
Cook this with the app: pantry check, scaling, and the assistant.