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Stewed Apples
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
487Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein1.6 g
Carbohydrates129 g
Fiber8.3 g
Sugars114 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.1 mg
Potassium413 mg
Calcium65 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A8.2 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline17 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.
Stewed Apples. Pare six nice ripe apples, but not too large ; cut them in halves ; take out the cores, and put them into a basin of spring water as they are done ; put half a pound of sugar, broken in small pieces, into a pan, with half a pint of water, the juice of a lemon, and the rind cut into thin strips
Cook this with the app: pantry check, scaling, and the assistant.