Apple Drink
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Prune, raisin, and fig drinks are prepared in the same way. Combined with regular food will aid bowel action.
Presented as published in 1909. 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
435Calories
2 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein2.4 g
Carbohydrates116 g
Fiber12 g
Sugars92 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium43 mg
Potassium831 mg
Calcium88 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water2205 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 17. The excerpt below is the record exactly as published.
APPLE DRINK. Cut two pounds of apples, keeping the skins, pits, cores, seeds, etc., into halves or quarters and boil in three pints of water
Cook this with the app: pantry check, scaling, and the assistant.