vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stewed Apples with Meringue and Currant Jelly
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
429Calories
1 gProtein
112 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein0.8 g
Carbohydrates112 g
Fiber2.6 g
Sugars106 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5.6 mg
Potassium161 mg
Calcium22 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline6 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
TEWED APPLES WITH ME- RINGUE AND CURRANT JELLY. Mrs. Wil- liam F. Magee. 122 Johnston street, Los Ange- les. Core and pare some large apples; rub the surface of each one with a cut lemon; cook until tender in a syrup of sugar, water and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.