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Candied Apples
From The farm cook & rule book, 1923
Serves 4
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
613Calories
1 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein0.7 g
Carbohydrates160 g
Fiber3.5 g
Sugars153 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium246 mg
Calcium17 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 30. The excerpt below is the record exactly as published.
Candied Apples 6 small apples 2% cupfuls sugar 1% cupfuls water
Cook this with the app: pantry check, scaling, and the assistant.