vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Apples with Cream
From Miss Parloa's kitchen companion, 1887
Serves 10
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
678Calories
7 gProtein
74 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein6.5 g
Carbohydrates74 g
Fiber2.2 g
Sugars61 g
Total Fat42 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Cholesterol142 mg
Sodium17 mg
Potassium414 mg
Calcium201 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus185 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C11 mg
Vitamin A355 mcg
Vitamin E1.3 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate7.2 mcg
Choline37 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 387. The excerpt below is the record exactly as published.
Stewed Apples with Cream. For this dish use three pints of pared and quartered tart apples, the juice of one lemon, about one-fourth of a grated nutmeg, one pint of water, one scant pint of gran- ulated sugar, and two quarts of whipped cream, sweetened with three table-spoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.