Apple Tea

Name: Apple Tea
Ingredients: Ten sour apples; two quarts of water; four tablespoonfuls of sago; the juice of two lemons; sugar to taste — or from one to two cups of sugar

From Principles of food preparation, 1914

Presented as published in 1914. 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

1832Calories

7 gProtein

483 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1832 kcal

Protein7.1 g

Carbohydrates483 g

Fiber29 g

Sugars389 g

Total Fat3.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium63 mg

Potassium1923 mg

Calcium208 mg

Iron3.2 mg

Magnesium108 mg

Phosphorus233 mg

Zinc1.1 mg

Copper0.8 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C178 mg

Vitamin A38 mcg

Vitamin E1.2 mg

Vitamin K11 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.8 mg

Folate24 mcg

Choline72 mg

Caffeine0 mg

Water3634 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 86. The excerpt below is the record exactly as published.

Apple Tea Ingredients. Ten sour apples, two quarts of water* four tablespoonfuls of sago, the juice of two lemons; sugar to taste — or from one to two cups of sugar

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