Gateau de Pomme

Name: Gateau de Pomme
Ingredients: A Pound of lump Sugar; a pint of water; 2 pounds of apples; the peel of a large lemon

From An old-world recipe book, 1908

Presented as published in 1908. 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

2211Calories

4 gProtein

577 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2211 kcal

Protein3.5 g

Carbohydrates577 g

Fiber15 g

Sugars547 g

Total Fat2.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium21 mg

Potassium968 mg

Calcium90 mg

Iron1.5 mg

Magnesium50 mg

Phosphorus116 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A19 mcg

Vitamin E0.6 mg

Vitamin K5.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate11 mcg

Choline36 mg

Caffeine0 mg

Water1348 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 9. The excerpt below is the record exactly as published.

Gateau de Pomme A Pound of lump Sugar put to a 59 AN OLD-WORLD RECIPE BOOK pint of water, and let it boil till it becomes sugar again ; then add 2 pounds of apples cut and cored, and the peel of a large lemon. Boil alto- gether till it becomes stiff, then put it into a mould, and when cold it will turn out very well. Strawberry Jelly Put a pint of water

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