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Blushed Apples
From The new practical housekeeping, 1890
Serves 4
Strain syrup and adjust quantity if needed.
Presented as published in 1890. 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
55Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein0.1 g
Carbohydrates14 g
Fiber1.1 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium20 mg
Calcium24 mg
Iron0.3 mg
Magnesium5.2 mg
Phosphorus2.1 mg
Zinc0.1 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 237. The excerpt below is the record exactly as published.
Blushed Apples^ peel nice, round, tart apples care- fully, without coring, place in baking dish in one layer, and make a syrup of one pint water and four tablespoons sugar ; add a few cloves, little grated lemon peel and small stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.