vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Butter
From The Toronto Cook Book, 1915
Serves 30
Cover with writing paper and brown paper.
Presented as published in 1915. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.8 kcal
Protein0 g
Carbohydrates2.3 g
Fiber0.2 g
Sugars1.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium17 mg
Calcium1 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 167. The excerpt below is the record exactly as published.
Apple Butter Boil one barrel of new cider down half, peel and core three bushels of good cooking apples
Cook this with the app: pantry check, scaling, and the assistant.