vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Water
From The national course in home economics, 1917
Serves 2
Used in fevers and does not require sweetening.
Presented as published in 1917. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium162 mg
Calcium16 mg
Iron0.1 mg
Magnesium9.6 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 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
Choline6.1 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 366. The excerpt below is the record exactly as published.
APPLE WATER. Roast two tart apples until they are soft; put them in a pitcher, pour upon them a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.