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Steamed Apples
From Cookery for every household, 1914
Serves 1
If the apples are small, they may be cored and cooked whole. A little wine may be added to the syrup, and orange juice may be used instead of lemon.
Presented as published in 1914. 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
354Calories
6 gProtein
62 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein6 g
Carbohydrates62 g
Fiber4.4 g
Sugars46 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium503 mg
Calcium45 mg
Iron1.1 mg
Magnesium41 mg
Phosphorus153 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 742. The excerpt below is the record exactly as published.
Steamed Apples Prepare the apples as in last recipe, placing them in a deep dish, and steam them over a saucepan of hot water until tender, but not broken. This is a very simple way of cooking apples, and if served with cream or custard they are excellent. They may be served either hot or cold. If cold, they may be decorated with a little whipped cream, or red-currant or gooseberry jelly. Put the sugar, water, and lemon juice into a clean fined saucepan, and let them boil quickly for 10 minutes. Meanwhile peel the apples, cut them in quarters, and remove the cores. Throw the pieces into the boiling syrup, and let them cook slowly until clear and tender, but not broken. Then remove the quarters of apple carefully, reduce the syrup a little, and colour it pink with a few drops of carmine or cochineal. Arrange the apples on a glass dish and pour the syrup over. A few chopped pistachio nuts
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