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Scalloped Apples
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
619Calories
12 gProtein
137 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein12 g
Carbohydrates137 g
Fiber8.4 g
Sugars75 g
Total Fat8.5 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol10 mg
Sodium588 mg
Potassium487 mg
Calcium168 mg
Iron4.2 mg
Magnesium50 mg
Phosphorus173 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.3 mcg
Vitamin E0.3 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate86 mcg
Choline24 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 82. The excerpt below is the record exactly as published.
SCALLOPED APPLES. Six large sour apples, one pint stale bread crumbs, half cup sugar, grated rind of half a lemon, juice of one lemon, one tablespoon butter, half cup water
Cook this with the app: pantry check, scaling, and the assistant.