Stewed Apples
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1472Calories
4 gProtein
387 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1472 kcal
Protein4 g
Carbohydrates387 g
Fiber19 g
Sugars347 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium9.4 mg
Potassium1334 mg
Calcium83 mg
Iron1.1 mg
Magnesium62 mg
Phosphorus161 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A29 mcg
Vitamin E0.8 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate6.2 mcg
Choline51 mg
Caffeine0 mg
Water1514 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 10. The excerpt below is the record exactly as published.
c. sugar nutmeg Method : Wipe, pare, and slice apples. Cook in a small amount of water until soft, add sugar and cook until sugar dissolves. Strain. Grate nutmeg over the sauce. FRUITS 17 Stewed Apples Ingredients : 8 apples i c. water i c. sugar 2 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.