Scalloped Apples
From Left-overs made palatable, 1902
Presented as published in 1902. 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
1492Calories
32 gProtein
325 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1492 kcal
Protein32 g
Carbohydrates325 g
Fiber24 g
Sugars153 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat4.9 g
Cholesterol0 mg
Sodium1600 mg
Potassium2001 mg
Calcium538 mg
Iron13 mg
Magnesium237 mg
Phosphorus488 mg
Zinc3.8 mg
Copper1.1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K21 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate231 mcg
Choline74 mg
Caffeine0 mg
Water1078 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 10. The excerpt below is the record exactly as published.
SCALLOPED APPLES 6 large tart apples 2 cups stale bread crumbs 2 tablespoons molasses £ cup hot water
Cook this with the app: pantry check, scaling, and the assistant.