Red Robin

Name: Red Robin
Ingredients: a pound of lump sugar; half a pint of water; about two pounds of apples; the grated rind of a lemon

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

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

Sodium14 mg

Potassium966 mg

Calcium83 mg

Iron1.5 mg

Magnesium48 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

Water1112 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. 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.