Apple Water
From Physical culture cook book, 1901
Presented as published in 1901. 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
1267Calories
18 gProtein
302 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1267 kcal
Protein18 g
Carbohydrates302 g
Fiber24 g
Sugars123 g
Total Fat6.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2148 mg
Potassium1228 mg
Calcium660 mg
Iron64 mg
Magnesium100 mg
Phosphorus251 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate256 mcg
Choline61 mg
Caffeine0 mg
Water1705 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 72. The excerpt below is the record exactly as published.
Apple Water. — Slice six sour, juicy ap- ples, add one tablespoonful of sugar and pour over them one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.