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Spiced Apples
From The new practical housekeeping, 1890
Serves 4
Serve with cream or whipped cream.
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
35Calories
0 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein0.4 g
Carbohydrates9 g
Fiber2.3 g
Sugars4.7 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium92 mg
Calcium34 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A1.3 mcg
Vitamin E0.5 mg
Vitamin K7.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline3.4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 236. The excerpt below is the record exactly as published.
Spiced Apples pare and core tart apples, nil center with sugar, stick four cloves
Cook this with the app: pantry check, scaling, and the assistant.