Stewed Apples
From Principles of cooking, 1914
Adjust sugar based on apple tartness.
Presented as published in 1914. 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
708Calories
4 gProtein
189 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories708 kcal
Protein3.9 g
Carbohydrates189 g
Fiber19 g
Sugars149 g
Total Fat5.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol10 mg
Sodium84 mg
Potassium1313 mg
Calcium74 mg
Iron1 mg
Magnesium61 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate0.4 mcg
Choline49 mg
Caffeine0 mg
Water1308 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 15. The excerpt below is the record exactly as published.
Stewed Apples. — Wash and peel about eight apples. Cut into quarters and remove the cores. Place the apples in a stewpan, add a small quantity of water, about one fourth cup, simmer slowly until the apples are soft. If the apples are tart, it will take 10-15 minutes. When the apples are soft, add sugar, a speck of oer or cinnamon, and one teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.