Apple Ice

Name: Apple Ice
Ingredients: 18 juicy apples; 3 pints of water; 2 slices of lemon-peel; a pound of sugar; the strained juice of a lemon

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

3331Calories

10 gProtein

876 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories3331 kcal

Protein9.8 g

Carbohydrates876 g

Fiber45 g

Sugars782 g

Total Fat6 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium49 mg

Potassium3077 mg

Calcium235 mg

Iron3.1 mg

Magnesium153 mg

Phosphorus372 mg

Zinc1.7 mg

Copper1.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C183 mg

Vitamin A66 mcg

Vitamin E1.8 mg

Vitamin K19 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3 mg

Folate11 mcg

Choline115 mg

Caffeine0 mg

Water4316 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

APPLE ICE Pare and core 18 juicy apples ; cut them into small pieces and cook in 3 pints of water with 2 slices of lemon -peel. When soft, pass the pulp through a hair sieve and sweeten with a pound of sugar; add the strained juice of a lemon

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