Whisky Apples

Name: Whisky Apples
Ingredients: four largeish apples; six tablespoons of soft white sugar; the rind and juice of half a lemon; an inch stick of cinnamon; a tiny bit of vanilla; half a tumbler of whisky

From The cult of the chafing dish, 1904

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

663Calories

2 gProtein

172 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein2.1 g

Carbohydrates172 g

Fiber12 g

Sugars149 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1.7 mg

Potassium678 mg

Calcium87 mg

Iron1 mg

Magnesium33 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A15 mcg

Vitamin E0.5 mg

Vitamin K5.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate0.3 mcg

Choline25 mg

Caffeine0 mg

Water627 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 50. The excerpt below is the record exactly as published.

Whisky Apples. Peel and core, but do not cut up, four largeish apples, not necessarily cooking ones ; in fact sweet eating apples are better. Put them in the Chafing Dish with six table- spoons of soft white sugar, the rind and juice of half a lemon, and an inch stick of cin- namon, a tiny bit of vanilla, and half a tumbler of whisky

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