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Frozen Apples
From Miss Parloa's kitchen companion, 1887
Serves 6
The juice of three oranges is a great improvement if added to the mixture before freezing.
Presented as published in 1887. 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
402Calories
1 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein0.8 g
Carbohydrates105 g
Fiber3.9 g
Sugars97 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium274 mg
Calcium25 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water575 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 364. The excerpt below is the record exactly as published.
Frozen Apples. Put two quarts of water and a pint of sugar on to boil in a large stew-pan. Boil for a quarter of an hour, and then add ten large tart apples
Cook this with the app: pantry check, scaling, and the assistant.