Apple Honey
From The junior cook book, 1920
Delicious with hot biscuits or sandwiches.
Presented as published in 1920. 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
1424Calories
6 gProtein
377 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1424 kcal
Protein5.8 g
Carbohydrates377 g
Fiber28 g
Sugars319 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium15 mg
Potassium1951 mg
Calcium123 mg
Iron1.6 mg
Magnesium91 mg
Phosphorus238 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate0 mcg
Choline73 mg
Caffeine0 mg
Water2345 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 21. The excerpt below is the record exactly as published.
APPLE HONEY Save the peelings and perfect cores from twelve apples. Perfect cores are cores without worms. Wash and put on to cook with 1 pint of water. Cover and cook slowly till the water is about half boiled away. This will take at least 25 minutes and may take longer. Strain thru a fine sieve. Press gently with a broad spoon to press out all the juice. Measure the juice ; there should be more than a cupful. Put the juice into a saucepan and add % as much sugar as you have juice
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