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Pomme Mange
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
569Calories
1 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein1.4 g
Carbohydrates150 g
Fiber8.2 g
Sugars138 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium287 mg
Calcium81 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.5 mcg
Choline12 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 409. The excerpt below is the record exactly as published.
POMME MANGE. Peel and core one pound of apples, and put them with half a pound of sugar and a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.