Red Robin
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
2182Calories
2 gProtein
568 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2182 kcal
Protein2.4 g
Carbohydrates568 g
Fiber12 g
Sugars544 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium828 mg
Calcium57 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus100 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
Water1023 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Red Robin. Take a pound of lump sugar and put it into a stew-pan with half a pint of water, and boil till it becomes very thick ; then add about two pounds of apples, peeled and cored, and the grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.