Apple Water
From Public school household science, 1905
Presented as published in 1905. 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
348Calories
5 gProtein
84 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein4.7 g
Carbohydrates84 g
Fiber7.3 g
Sugars37 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium537 mg
Potassium388 mg
Calcium169 mg
Iron16 mg
Magnesium29 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate64 mcg
Choline18 mg
Caffeine0 mg
Water504 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 48. The excerpt below is the record exactly as published.
Apple Water, — Take two or three tart apples. After baking, put them in a bowl and pour over them one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.