To Stew Apples

Name: To Stew Apples
Ingredients: Apples; Wine; Water; season them in like manner with Spice; sweeten them with Sugar; good store of fresh-butter

From The closet of Sir Kenelm Digby Knight opened, 1910

Stew between two dishes for best results.

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

713Calories

3 gProtein

145 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories713 kcal

Protein3.1 g

Carbohydrates145 g

Fiber14 g

Sugars111 g

Total Fat12 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol31 mg

Sodium20 mg

Potassium1209 mg

Calcium82 mg

Iron1.6 mg

Magnesium72 mg

Phosphorus168 mg

Zinc0.9 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A22 mcg

Vitamin E0.5 mg

Vitamin K6.5 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate2.3 mcg

Choline48 mg

Caffeine0 mg

Water1378 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 121. The excerpt below is the record exactly as published.

TO STEW APPLES Pare them and cut them into slices. Stew them with Wine and Water as the Pears, and season them in likemanner with Spice. Towardsthe end sweeten them with Sugar, breaking the Apples into Pap by stirring them. When you are ready to take them off, put in good store of fresh-butter

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