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Stewed Apples
From Practical household cookery, 1891
Serves 6
Can be served hot or cold.
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
270Calories
1 gProtein
71 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein0.8 g
Carbohydrates71 g
Fiber4.3 g
Sugars62 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium252 mg
Calcium38 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A5.1 mcg
Vitamin E0.4 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline9.4 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 183. The excerpt below is the record exactly as published.
STEWED APPLES. Peel eight cooking apples, core and cut them in halves; place them in a stewpan with a quart of water, half a pound of loaf sugar, four cloves, and the peel of a lemon
Cook this with the app: pantry check, scaling, and the assistant.