Frozen Apples
From What to Have for Dinner, 1905
Serve in cups made from bright red apples.
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
1679Calories
5 gProtein
434 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1679 kcal
Protein5 g
Carbohydrates434 g
Fiber23 g
Sugars384 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium1772 mg
Calcium105 mg
Iron1.7 mg
Magnesium82 mg
Phosphorus213 mg
Zinc1 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate6.2 mcg
Choline63 mg
Caffeine0 mg
Water1739 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 32. The excerpt below is the record exactly as published.
FROZEN APPLES. Wipe, pare, core and. cut ten apples in quarters. Put in a stew pan, sprinkle with sugar and add a few grains salt. Cover with boiling water and cook until apples are soft, when water should be nearly evaporated. Rub through a sieve, and add two-thirds cup cider, and two tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.