Sliced Apples
From The school kitchen textbook, 1915
Can be served as a dessert or salad.
Presented as published in 1915. 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
375Calories
3 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein3 g
Carbohydrates101 g
Fiber12 g
Sugars75 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.5 mg
Potassium787 mg
Calcium66 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline30 mg
Caffeine0 mg
Water831 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Sliced Apples Cut four large, tart apples in eighths ; pare and core, and cut across sections in thin slices, less than an eighth of an inch. Let the slices fall into a shallow earthen dish, and as soon as one apple is sliced, sprinkle over it a little salt and an even coating of sugar. Mix the juice of one small lemon with half a cup of water
Cook this with the app: pantry check, scaling, and the assistant.