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Apple Water
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
240Calories
4 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein4.1 g
Carbohydrates55 g
Fiber4.4 g
Sugars14 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium185 mg
Calcium158 mg
Iron16 mg
Magnesium20 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline11 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 102. The excerpt below is the record exactly as published.
Apple Water. — Take three or four large juicy apples; pare, core, and cut them into very thin slices. Put them into a large jug, with the rind of a lemon pared thin, and pour on a quart of boiling water
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