Canned Apples

Name: Canned Apples
Ingredients: four cups of sugar; the juice of four large lemons; three pints of boiling water

From Every-day dishes and every-day work, 1897

Cook apples of the same hardness together.

Presented as published in 1897. 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

4263Calories

27 gProtein

1066 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories4263 kcal

Protein27 g

Carbohydrates1066 g

Fiber27 g

Sugars814 g

Total Fat11 g

Saturated Fat1.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat3.1 g

Cholesterol0 mg

Sodium3238 mg

Potassium951 mg

Calcium1021 mg

Iron98 mg

Magnesium120 mg

Phosphorus263 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A4 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2 mg

Niacin (B3)24 mg

Folate427 mcg

Choline57 mg

Caffeine0 mg

Water1509 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 40. The excerpt below is the record exactly as published.

the juice of four large or six small lemons, with several thin slices of the yellow part of the rind, four cups of sugar, and three pints of boiling water

Cook this with the app: pantry check, scaling, and the assistant.