Apple Water
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
275Calories
1 gProtein
73 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein1.5 g
Carbohydrates73 g
Fiber7 g
Sugars59 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium491 mg
Calcium41 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water941 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 41. The excerpt below is the record exactly as published.
Apple Water — Peel and slice 3 large sour cooking apples. Place in a jar with 2 cloves, the rind and juice of a lemon, a teaspoonful of sugar, and 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.