Glazed Apples
From Durham cook book ..., 1921
These are delicate and delicious.
Presented as published in 1921. 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
1099Calories
3 gProtein
288 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1099 kcal
Protein2.9 g
Carbohydrates288 g
Fiber14 g
Sugars260 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium16 mg
Potassium980 mg
Calcium70 mg
Iron0.8 mg
Magnesium48 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1409 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 54. The excerpt below is the record exactly as published.
GLAZED APPLES. Select firm apples (not greenings), pare and core and place in pan or coA'ered kettle. Add to six apples, three-fourths cup sugar
Cook this with the app: pantry check, scaling, and the assistant.