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Boiled Apples
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
156Calories
1 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein0.7 g
Carbohydrates41 g
Fiber2.8 g
Sugars35 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium186 mg
Calcium15 mg
Iron0.2 mg
Magnesium9 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline7 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 61. The excerpt below is the record exactly as published.
Boiled Apples 6 apples 1 cupful water % cupful sugar 1 lemon Put the sugar, water and the juice and rind of the lemon in a saucepan. Boil until the syrup thickens. Then add the pared and quartered apples and simmer until they are clear and trans- parent. Lift them from the syrup carefully and place in a large dish. Top with whipped cream. Apple Sauce 8 large apples % cupful sugar % cupful water Wash, pare and core the apples. Place them in a crock with water and sugar. Cover and bake until a pretty red in a slow oven. Mammy's Baked Apples 6 large apples 6 thin slices lemon 1 cupful sugar %
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