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Spiced Apples
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
491Calories
2 gProtein
127 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein1.5 g
Carbohydrates127 g
Fiber9.3 g
Sugars110 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium67 mg
Potassium301 mg
Calcium168 mg
Iron2.7 mg
Magnesium61 mg
Phosphorus32 mg
Zinc0.6 mg
Copper0.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A3.8 mcg
Vitamin E1.9 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.2 mcg
Choline11 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 247. The excerpt below is the record exactly as published.
SPICED APPLES. Place one cupful of sugar and three cupfuls of water in a granite-ware pan, and add eight cloves and a three-inch piece of cinnamon or a bit of ginger root. Closely cover the pan, and boil slowly for fifteen minutes. Wipe a number of small, tart apples
Cook this with the app: pantry check, scaling, and the assistant.