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Apple Preserve
From The King's College Hospital book of cooking recipes, 1907
Serves 12
Miss A. Hobill.
Presented as published in 1907. 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
691Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein0.6 g
Carbohydrates180 g
Fiber2.9 g
Sugars174 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium207 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 82. The excerpt below is the record exactly as published.
Apple Preserve. Make a syrup of 4lbs. of loaf sugar and i^pts. water; boil it for quarter hour. Then add 61bs. apples, peeled and cored
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