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Stewed Apples
From The table, 1889
Serves 3
Avoid mashing the apples.
Presented as published in 1889. 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
482Calories
1 gProtein
126 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein1.3 g
Carbohydrates126 g
Fiber5.6 g
Sugars114 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium388 mg
Calcium43 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.8 mcg
Choline12 mg
Caffeine0 mg
Water496 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 322. The excerpt below is the record exactly as published.
Stewed Apples. — Take six fine, sound Middletown pippin apples, peel them neatly, and with an apple-corer core them thoroughly, then cut TABLE. each apple into four quarters, and lay them in a saucepan with a pint of cold water, adding half a pound of granulated sugar. When the contents of the pan come to a boil, skim well, and then flavor with the juice of half an orange, or the same quantity of lemon, and a saltspoonful of ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.