Stewed Apples
From Artizan recipes, 1896
The apples should be whole and the syrup clear.
Presented as published in 1896. 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
722Calories
6 gProtein
198 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein5.9 g
Carbohydrates198 g
Fiber35 g
Sugars146 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium26 mg
Potassium1297 mg
Calcium336 mg
Iron2.4 mg
Magnesium78 mg
Phosphorus143 mg
Zinc1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C301 mg
Vitamin A28 mcg
Vitamin E1 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate26 mcg
Choline54 mg
Caffeine0 mg
Water1572 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 88. The excerpt below is the record exactly as published.
Stewed Apples. Ingredients. Six Apples. One pint of Water. One ounce of Castor Sugar. Two or three pieces of Lemon 'Peel. One teaspoonful of Cochineal
Cook this with the app: pantry check, scaling, and the assistant.