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Apple-Water, Iced
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a quart of liquid.
Presented as published in 1892. 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
261Calories
4 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein4.2 g
Carbohydrates61 g
Fiber4.9 g
Sugars18 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium226 mg
Calcium160 mg
Iron16 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 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
Choline12 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 154. The excerpt below is the record exactly as published.
Apple-Water, Iced.— This is an agxee- able beverage, which may be made as follows : Slice fuui- large juicy ap^jles, and pour over them a quart of bcriliag water. Cover closely the vessel which contains them, and when the liquid is cold, strain and sweeten it, and flavour with a little lemon- juice and the rind of a lemon rubbed upon sugar
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