Apple Water
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
323Calories
5 gProtein
79 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein5.3 g
Carbohydrates79 g
Fiber7.7 g
Sugars29 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium539 mg
Potassium364 mg
Calcium187 mg
Iron17 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate75 mcg
Choline17 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 81. The excerpt below is the record exactly as published.
Apple Water 1 large sour apple 2 ts. sugar 1 c. boiling water Lemon to taste
Cook this with the app: pantry check, scaling, and the assistant.