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Stewed Apples and Dates
From Fruit recipes, 1907
Serves 4
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
167Calories
1 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein1.3 g
Carbohydrates45 g
Fiber5.1 g
Sugars35 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium357 mg
Calcium25 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline10 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 15. The excerpt below is the record exactly as published.
STEWED APPLES AND DATES Where unripe, insipid apples are the only ones available they may be improved in flavour and nutritive value by adding a half cup or more of stoned, sliced dates to each quart of partially stewed apples. Simmer the fruit to- gether about six minutes and set aside to cool. The grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.