vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Normandy Pippins
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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
145Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein0.2 g
Carbohydrates38 g
Fiber1 g
Sugars36 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium70 mg
Calcium8.8 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.6 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 319. The excerpt below is the record exactly as published.
Normandy Pippins. — Soak them for twelve hours in syrup, not water. Then stew them till tender in boiling syrup, allowing six ounces of sugar to a quart of water and a pound of Apples
Cook this with the app: pantry check, scaling, and the assistant.