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To Stew Dried Apples or Peaches
From The art of cookery, 1899
Serves 1
Sauce made of dried fruits is generally finer flavored and more digestible when eaten warm.
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
278Calories
3 gProtein
72 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories278 kcal
Protein2.9 g
Carbohydrates72 g
Fiber6.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.4 mg
Potassium788 mg
Calcium22 mg
Iron3.2 mg
Magnesium32 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A24 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate0 mcg
Water193 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 43. The excerpt below is the record exactly as published.
To Stew Dried Apples or Peaches. — Both dried ap- ples and dried peache
Cook this with the app: pantry check, scaling, and the assistant.