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Gateau de Pommes
From Modern cookery, in all its branches, 1884
Serves 4
Serve plain or with custard.
Presented as published in 1884. 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
553Calories
1 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein0.9 g
Carbohydrates144 g
Fiber3.6 g
Sugars137 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium241 mg
Calcium21 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline9 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 404. The excerpt below is the record exactly as published.
GATEAU DE POMMES. Boil together for fifteen minutes a pound of well-refined sugar and half a pint of water ; then add a couple of pounds of nonsuches
Cook this with the app: pantry check, scaling, and the assistant.