vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Paste
From The household cook book, 1902
Serves 3
Can be colored with vegetable colors.
Presented as published in 1902. 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
655Calories
0 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0.4 g
Carbohydrates170 g
Fiber2 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium139 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.1 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
apple paste. APPLE AND BLOSSOM. FRUIT PASTES 501 APPLE PASTE — Choose sound ripe apples, peel, core tliem, and cook in a little water till quite soft; rub them through a hair sieve, using a wooden spoon; weigh the pulp and put it in the preserving pan, with the same weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.