Red Apples
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. C. W. Smith.
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
1610Calories
7 gProtein
426 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1610 kcal
Protein6.6 g
Carbohydrates426 g
Fiber27 g
Sugars369 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium20 mg
Potassium1743 mg
Calcium149 mg
Iron2.4 mg
Magnesium86 mg
Phosphorus210 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C171 mg
Vitamin A34 mcg
Vitamin E1.1 mg
Vitamin K9.7 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline65 mg
Caffeine0 mg
Water2055 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 70. The excerpt below is the record exactly as published.
RED APPLES 9 apples, peeled and cored 1 cup sugar 2 cups water Juice of 2 lemons Red Coloring
Cook this with the app: pantry check, scaling, and the assistant.