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Steamed Apples
From The new practical housekeeping, 1890
Serves 6
Sweet apples are especially nice steamed.
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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.2 g
Carbohydrates4.8 g
Fiber0.4 g
Sugars3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol1.3 mg
Sodium6 mg
Potassium29 mg
Calcium1.8 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 239. The excerpt below is the record exactly as published.
Steamed Apples. — Take smooth, rich-flavored apples, wash auv. remove cores, leaving fruit whole. Put in a steamer and cook until perfectly tender. The juice in pan may be stewed down and poured over the apples ; serve either warm or cold with sugar and cream. Sweet apples are especially nice steamed, and if liked can be browned in oven ten or fifteen minutes, and when placed in oven put on each apple a tablespoon of meringue
Cook this with the app: pantry check, scaling, and the assistant.