vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Apples
From How we cook in Tennessee .., 1906
Serves 4
— Mrs. F. R. Bray.
Presented as published in 1906. 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
52Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein0.1 g
Carbohydrates13 g
Fiber0.4 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium13 mg
Calcium8.2 mg
Iron0.2 mg
Magnesium3.3 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.5 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 124. The excerpt below is the record exactly as published.
Spiced Apples. — Make a rich syrup of sugar and water, two parts sugar to one part water ; have the apples peeled and cut into fourths, and place in each piece of apple two or three whole cloves
Cook this with the app: pantry check, scaling, and the assistant.