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Apple Syrup
From Recipes for the million, 1891
Serves 5
Presented as published in 1891. 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
567Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein0.7 g
Carbohydrates148 g
Fiber3.5 g
Sugars141 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium248 mg
Calcium18 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.3 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.
APPLE SYRUP. — Pare and cut into slices three pounds of ripe apples, and put them into a jar with nearly a pint of water and a pound and a quarter of sugar
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