Scalloped Apples
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
765Calories
2 gProtein
194 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein1.9 g
Carbohydrates194 g
Fiber17 g
Sugars173 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium677 mg
Calcium40 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A25 mcg
Vitamin E1.9 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline31 mg
Caffeine0 mg
Water764 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 27. The excerpt below is the record exactly as published.
Scalloped Apples ! 1 qt. sliced apples 1/4 C. sugar 1/4 t. grated nutmeg Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.