Stewed Apples
From The cult of the chafing dish, 1904
A simple and satisfying dish.
Presented as published in 1904. 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
1236Calories
23 gProtein
270 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1236 kcal
Protein23 g
Carbohydrates270 g
Fiber12 g
Sugars110 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium102 mg
Potassium1218 mg
Calcium386 mg
Iron8.2 mg
Magnesium102 mg
Phosphorus529 mg
Zinc3.3 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D2.3 mcg
Vitamin C29 mg
Vitamin A92 mcg
Vitamin E0.7 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate410 mcg
Choline78 mg
Caffeine0 mg
Water860 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 49. The excerpt below is the record exactly as published.
Stewed Apples. Apples, plainly stewed in slices, in milk and sugar, and then served on a bed of rice
Cook this with the app: pantry check, scaling, and the assistant.