Red Robin

Name: Red Robin
Ingredients: Put a pint of water into a stew pan; throw in one pound of lump sugar; then add two pounds tart apples; and the rind of a lemon cut thin

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2211Calories

4 gProtein

577 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2211 kcal

Protein3.5 g

Carbohydrates577 g

Fiber15 g

Sugars547 g

Total Fat2.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium21 mg

Potassium968 mg

Calcium90 mg

Iron1.5 mg

Magnesium50 mg

Phosphorus116 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A19 mcg

Vitamin E0.6 mg

Vitamin K5.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate11 mcg

Choline36 mg

Caffeine0 mg

Water1348 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.

RED ROBIN. Put a pint of water into a stew pan, throw in one pound of lump sugar and boil until it becomes thick, then add two pounds tart apples, peeled, cored and cut into small cubes, and the rind of a lemon cut thin

Cook this with the app: pantry check, scaling, and the assistant.