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Stewed Apples
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
278Calories
2 gProtein
61 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein2.4 g
Carbohydrates61 g
Fiber2.4 g
Sugars40 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium205 mg
Calcium34 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E2.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 88. The excerpt below is the record exactly as published.
Stewed Apples Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.