Apple Water
From The school kitchen textbook, 1915
Presented as published in 1915. 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
405Calories
6 gProtein
102 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein5.7 g
Carbohydrates102 g
Fiber16 g
Sugars48 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium543 mg
Potassium386 mg
Calcium295 mg
Iron17 mg
Magnesium36 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A6.6 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate77 mcg
Choline21 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.
Apple Water 1 apple. 1 c. boiling water. 2 tbsp. sugar. 1 strip lemon peel
Cook this with the app: pantry check, scaling, and the assistant.