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Apple Water
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
571Calories
8 gProtein
134 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein8.4 g
Carbohydrates134 g
Fiber9.9 g
Sugars49 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1074 mg
Potassium452 mg
Calcium321 mg
Iron32 mg
Magnesium43 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate128 mcg
Choline25 mg
Caffeine0 mg
Water696 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 458. The excerpt below is the record exactly as published.
Apple Water. Bake two large tart apples until they are tender all through. Sprinkle one table-spoonful of sugar over them, and, returning them to the oven, cook them until the sugar has browned slightly. Place the apples in a bowl, and break them with a spoon. Pour a generous pint of boiling water
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