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Clear Apples
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: about twenty minutes. Sufficient for six persons.
Presented as published in 1892. 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
179Calories
1 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein0.5 g
Carbohydrates47 g
Fiber1.6 g
Sugars44 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.4 mg
Potassium93 mg
Calcium14 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline3.4 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 156. The excerpt below is the record exactly as published.
half a pound of sugar into a saucepan with a pint of water and the rind and j nice of two lemons. Let it re- main on the fire imtil the scimi rises, then put in half a dozen large apples
Cook this with the app: pantry check, scaling, and the assistant.