vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Water
From The art of cookery, 1899
Serves 2
Apple water can be used either warm or cold.
Presented as published in 1899. 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
485Calories
8 gProtein
111 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein8 g
Carbohydrates111 g
Fiber7.5 g
Sugars31 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1074 mg
Potassium290 mg
Calcium312 mg
Iron32 mg
Magnesium36 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate128 mcg
Choline18 mg
Caffeine0 mg
Water540 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 70. The excerpt below is the record exactly as published.
Apple Water. — Bake before the fire two or three Sick- Room Cookery. 159 medium-sized sour apples until soft and richly browned. Put them in a warm pitcher or bowl, add a pinch of salt and a little sugar, if desired, mash and break them until the seeds are released from the cores, then pour a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.