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Stewed Apples
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
213Calories
1 gProtein
50 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein1 g
Carbohydrates50 g
Fiber4.7 g
Sugars41 g
Total Fat3.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol2.5 mg
Sodium4.6 mg
Potassium324 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 124. The excerpt below is the record exactly as published.
Stewed Apples. — Take one dozen tart apples; slice them, re- moving cores and seed ; have a spoon of bacon drippings in hot skillet. Put apples in with half teacup water; cover them and they will be tender in a few minutes; add sugar before taking up
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