Stewed Prevet Apples

Name: Stewed Prevet Apples
Ingredients: Half a tablet of dried apple; 1 teacup water; 2 teaspoons sugar; 1 clove; A little lime peel

From Practical West African cookery, 1910

Can be passed through a sieve for a puree.

Presented as published in 1910. 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

97Calories

0 gProtein

25 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories97 kcal

Protein0.5 g

Carbohydrates25 g

Fiber3.5 g

Sugars20 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium39 mg

Potassium148 mg

Calcium41 mg

Iron0.9 mg

Magnesium19 mg

Phosphorus13 mg

Zinc0.2 mg

Copper0.1 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A1.3 mcg

Vitamin E0.5 mg

Vitamin K7.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate1.3 mcg

Choline5.3 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 66. The excerpt below is the record exactly as published.

Stewed Prevet Apples. (I). Half a tablet of dried apple. 1 clove. 1 teacup water. A little lime peel. 2 teaspoons sugar

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