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Stewed Kibstone Pippins

Name: Stewed Kibstone Pippins
Yield: 2 servings
Ingredients: four apples; four ounces of sugar; the juice of a lemon; the thin rind, cut into strips; very little water

From Vegetarian cookery, 1891

Serves 2

Presented as published in 1891. 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

426Calories

2 gProtein

114 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein1.9 g

Carbohydrates114 g

Fiber10 g

Sugars96 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium4.4 mg

Potassium457 mg

Calcium89 mg

Iron0.7 mg

Magnesium25 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C98 mg

Vitamin A8.7 mcg

Vitamin E0.4 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate17 mcg

Choline19 mg

Caffeine0 mg

Water412 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.

Stewed Kibstone Pippins. Peel four apples ; cut them in quarters, and take out the cores ; put them into a pan with four ounces of sugar, the juice of a lemon, the thin rind, cut into strips, and very little water

Cook this with the app: pantry check, scaling, and the assistant.