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Apple Preserve
From The Cook County cook book, 1912
Serves 7
Recipe by Mrs. C. E. Rennaker, Chicago Ridge, III.
Presented as published in 1912. 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
784Calories
0 gProtein
203 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories784 kcal
Protein0.3 g
Carbohydrates203 g
Fiber1.2 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium83 mg
Calcium11 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline2.9 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 346. The excerpt below is the record exactly as published.
APPLE PRESERVE.— Take equal quantities of good brown sugar and peeled and cored apples, cut in squares or long slices. Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of 1 or 2 lemons
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