Apples (A Nice Way of Cooking)
From Hilda's "where is it?" of recipes, 1891
Allow one pound of sugar to half-a-dozen apples.
Presented as published in 1891. 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
3574Calories
3 gProtein
929 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3574 kcal
Protein2.9 g
Carbohydrates929 g
Fiber14 g
Sugars901 g
Total Fat3.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium22 mg
Potassium993 mg
Calcium76 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1409 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 2. The excerpt below is the record exactly as published.
APPLES (A NICE WAY OF COOKING). Wipe the apples, but do not peel them, core, quarter, and cut into slices. Have ready some syrup, made in the proportions of a pound of sugar (or three-quarters, if they are very sweet apples) to a pint of water, boiled quickly for five minutes — either moist or crystallised sugar. Throw the apples into the boiling syrup, boil rapidly for one hour, reckoning from its first boiling up — stir frequently. It should then be clear, and jellied, and stiff. The rapid boiling drives off the watery particles in steam. Allow one pound of sugar to half-a-dozen apples. Cloves, cinnamon, or lemon-peel, may be added to tast
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Cook this with the app: pantry check, scaling, and the assistant.