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Aunt Kittie's Apples
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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
560Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein1 g
Carbohydrates146 g
Fiber4.7 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium327 mg
Calcium21 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 108. The excerpt below is the record exactly as published.
AUNT KITTIE'S APPLES. Take one and one-half pint of sugar, one pint of water, boil until a thick sirup. Pare, core, and quarter one dozen apples, drop them into the sirup, cook until clear ; flavor writh orange peel
Cook this with the app: pantry check, scaling, and the assistant.