Sliced Pippins
From The way to the heart, 1905
Presented as published in 1905. 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
1804Calories
2 gProtein
470 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1804 kcal
Protein2.2 g
Carbohydrates470 g
Fiber5.6 g
Sugars458 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium286 mg
Calcium59 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 14. The excerpt below is the record exactly as published.
Sliced Pippins. Take large pippins, pare and slice about J4 of an inch thick ; boil 2 or 3 lemons and slice them over the apples. Allow sugar pound for pound, and 3^ gill of water
Cook this with the app: pantry check, scaling, and the assistant.