Stewed Apples
From Plain cookery recipes, 1908
This method is employed for stewing fresh fruits.
Presented as published in 1908. 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
654Calories
1 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein1.2 g
Carbohydrates171 g
Fiber5.9 g
Sugars159 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium411 mg
Calcium31 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 45. The excerpt below is the record exactly as published.
Stewed Apples* One pound apples. | Four ounces sugar. Half a pint cold water
Cook this with the app: pantry check, scaling, and the assistant.