Toasted Corn Flakes with Fruit
From Healthful cookery, 1904
Whortleberries, cranberries, prunes, peaches, or any other stewed fruit may be used in place of the apples.
Presented as published in 1904. 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
533Calories
6 gProtein
125 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories533 kcal
Protein6.3 g
Carbohydrates125 g
Fiber6.1 g
Sugars7.8 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium605 mg
Potassium283 mg
Calcium7.4 mg
Iron20 mg
Magnesium12 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.1 mcg
Vitamin C67 mg
Vitamin A983 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B125.4 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)21 mg
Folate714 mcg
Choline2.2 mg
Water145 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 42. The excerpt below is the record exactly as published.
Toasted Corn Flakes with Fruit. — On individual 124 Healthful Cookery pie-plates put a handful of crisp Corn Flakes. Dip carefully over them some stewed apples sweetened as for sauce, and sprinkle Flakes lightly over the top
Cook this with the app: pantry check, scaling, and the assistant.