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Apple Preserves
From Fruit recipes, 1907
Serves 20
For simple canning, less sugar may be used.
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
786Calories
0 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories786 kcal
Protein0.5 g
Carbohydrates204 g
Fiber2.4 g
Sugars199 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.8 mg
Potassium167 mg
Calcium16 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.2 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 21. The excerpt below is the record exactly as published.
APPLE PRESERVES Pare and core eight pounds tart apples. Make a syrup of eight pounds of sugar to one quart of. soft water and dissolve one teaspoon citric acid crystals
Cook this with the app: pantry check, scaling, and the assistant.