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Pomme Mange
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a moderate-sized mould.
Presented as published in 1892. 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
560Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein1.2 g
Carbohydrates147 g
Fiber4.3 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium276 mg
Calcium27 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A5 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)0.3 mg
Folate5.5 mcg
Choline10 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1265. The excerpt below is the record exactly as published.
Pomme Mange. — Take two potmds of apples weighed after they are pared and cored. Cut them into thin slices, and put them into a saucejaan with the thinly-cut rind of two small lemons, half a pint of water, and one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.