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Spiced Apples
From The white ribbon cook book, 1894
Serves 7
Presented as published in 1894. 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
665Calories
1 gProtein
175 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein1.4 g
Carbohydrates175 g
Fiber12 g
Sugars156 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium318 mg
Calcium169 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A7.5 mcg
Vitamin E0.6 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate1.4 mcg
Choline11 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 102. The excerpt below is the record exactly as published.
Spiced Apples — Four lbs. apples (weigh them after they are peeled), 2 lbs. sugar, 3^^ oz. cinna- mon in the stick, }^ oz. cloves, and 1 pt. vinegar
Cook this with the app: pantry check, scaling, and the assistant.