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Apple Syrup
From Consult me, 1902
Serves 3
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
436Calories
1 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein0.8 g
Carbohydrates114 g
Fiber3.9 g
Sugars106 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium274 mg
Calcium18 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 23. The excerpt below is the record exactly as published.
APPLE SYRUP.— Take 2 pounds of good ripe apples, pare and slice ; place in a jar with about half a pint of water, and x lb. of sugar. Place the jar in a pan of water and boil two or three hours. When cold flavour with orange flower water, or lemon, cinnamon according to taste
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