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Canned Porter Apples
From The Rural cook book, 1907
Serves 6
Presented as published in 1907. 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
79Calories
0 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein0.2 g
Carbohydrates21 g
Fiber1 g
Sugars19 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium69 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.6 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 93. The excerpt below is the record exactly as published.
Canned Porter Apples. — Wipe, quarter, core and peel the apples, then weigh them. Make a syrup by boiling for 10 minutes one-third the weight of the apples in granulated sugar with water, the proportion being 254 cupfuls of water to one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.