Praline Apples
From The Gertrude Bobbitt Circle cook book, 1948
Good with soft ginger cookies or slices of brown bread with cream cheese.
Presented as published in 1948. 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
1593Calories
2 gProtein
416 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1593 kcal
Protein2.4 g
Carbohydrates416 g
Fiber12 g
Sugars392 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium14 mg
Potassium820 mg
Calcium59 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water1135 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 38. The excerpt below is the record exactly as published.
PRALINE APPLES Boil 1 cup sugar and IV2 cups water 5 minutes. Add 5 pared, cored apples. Simmer until tender. Remove ap- ples to serving dish. Boil syrup thick. Pour over apples. Heat y2 cup susar, % cup chopped hlanched toasted almonds
Cook this with the app: pantry check, scaling, and the assistant.