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Stewed Apples No. 2
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
804Calories
1 gProtein
209 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein0.6 g
Carbohydrates209 g
Fiber4.4 g
Sugars201 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium93 mg
Calcium85 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus9.6 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A1.2 mcg
Vitamin E0.6 mg
Vitamin K8.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline3.2 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 237. The excerpt below is the record exactly as published.
STEWED APPLES No. 2. Apples cooked in the following way look very pretty on a tea-table and are appreciated by the palate. Select firm round greenings, pare neatly and cut in halves ; place in a shallow stewpan with sufficient boiling water to cover them and a cup of sugar to every six apples. Each half should cook on the bottom of the pan and be removed from the others so as not to CUSTARDS. CREAMS AND DESSERTS. 351 injure its shape. Stew slowly until the pieces are very tender ; remove to a glass dish carefully, boil the syrup a half hour longer, pour it over the apples and eat cold. A few pieces, of lemon boiled in the syrup add to the flavor. BAKED PEARS. Pare and core the pears without dividing ; place them in a pan and All up the orifice with brown sugar; add a little water and let them bake until perfectly tender. Nice with sweet cream or boiled custard. STEWED PEARS. Stewed pears with a thick syrup make a fine dessert dish accompanied with cake. Peel and cut them in halves, leaving the stems on and scoop out the cores. Put them into a saucepan, placing them close together, with the stems uppermost. Pour over sufficient water, a cup of sugar, a few whole cloves and some sticks of cinnamon, a tablespoonful of lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.