Apple Water
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
570Calories
10 gProtein
138 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein9.9 g
Carbohydrates138 g
Fiber20 g
Sugars41 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1080 mg
Potassium612 mg
Calcium455 mg
Iron33 mg
Magnesium58 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C143 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate141 mcg
Choline33 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 72. The excerpt below is the record exactly as published.
APPLE WATER. Take 2 apples, peel them, take out the core, slice up thinly. Take a small piece of yellow rind of lemon just enough to give a flavour. Put this with the sliced apples and a little sugar into a jug. Pour a pint of boiling water
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