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To Stew Apples
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
366Calories
1 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein1 g
Carbohydrates96 g
Fiber4.7 g
Sugars87 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium325 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 41. The excerpt below is the record exactly as published.
To Stew Apples. — Pare, quarter, core, and wash the apples. Place the prepared quarters in a sauce-pan with, a small quantity of hot water, cover closely, and stew rapidly for five minutes. Upon removing the cover, the apples, if done, will be broken and so tender as to fall apart readily. If not done, replace the cover and cook a few minutes longer. Put in a bowl or dish half the quantity of sugar required
Cook this with the app: pantry check, scaling, and the assistant.