vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Butter
From The Hotel St. Francis cook book, 1919
Serves 20
Presented as published in 1919. 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
659Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein1.2 g
Carbohydrates168 g
Fiber10 g
Sugars155 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium548 mg
Calcium120 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A8.2 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline17 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.
Apple butter. To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.