vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Apples
From The new Annie Dennis cook book, 1905
Serves 20
Must have hard, firm apples.
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
645Calories
0 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein0.5 g
Carbohydrates159 g
Fiber2.4 g
Sugars154 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.2 mg
Potassium170 mg
Calcium22 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.2 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 11. The excerpt below is the record exactly as published.
Spiced Apples Eight pounds of apples, pared and cored, six pounds of sugar, one gallon of vinegar; if the latter is very- strong use seven pounds of sugar. Add cinnamon, cloves and spices to taste.
Cook this with the app: pantry check, scaling, and the assistant.