vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Apple
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
812Calories
15 gProtein
124 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein15 g
Carbohydrates124 g
Fiber15 g
Sugars44 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol58 mg
Sodium701 mg
Potassium518 mg
Calcium281 mg
Iron5.5 mg
Magnesium81 mg
Phosphorus220 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A191 mcg
Vitamin E0.9 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate118 mcg
Choline32 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 83. The excerpt below is the record exactly as published.
SCALLOPED APPLE — Measure two even cups of fine breadcrumbs and pour over them one-quarter cup of melted but- ter. Mix two rounding tablespoons of sugar with the grated yel- low rind and the juice of one lemon and four gratings of nut- meg. Butter a baking dish, scatter in some crumbs, put in one pint of pared, cored and sliced apples, scatter on one-half of the seasoning, another pint of apples, the remainder of the seasoning and cover with the last of the crumbs. Put a cover on the dish
Cook this with the app: pantry check, scaling, and the assistant.