Iced Apples
From Popular cook book, 1899
Presented as published in 1899. 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
1037Calories
6 gProtein
276 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1037 kcal
Protein5.8 g
Carbohydrates276 g
Fiber28 g
Sugars218 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium0 mg
Potassium1944 mg
Calcium108 mg
Iron1.5 mg
Magnesium86 mg
Phosphorus238 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate0 mcg
Choline73 mg
Caffeine0 mg
Water1873 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 21. The excerpt below is the record exactly as published.
a dozen or more apples; they should be fine, firm ones. Place in a stew pan and cover with water, and stew until you can pierce with a straw; then remove from the fire and set in a dish to cool. Then fill centers with jelly
Cook this with the app: pantry check, scaling, and the assistant.