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Frozen Apples
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
660Calories
1 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein0.6 g
Carbohydrates171 g
Fiber2.1 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium166 mg
Calcium16 mg
Iron0.2 mg
Magnesium9.5 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Choline5.1 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 254. The excerpt below is the record exactly as published.
Frozen Apples pare and core two pounds apples and drop into cold water. When all are prepared, drain, cut into dice, mix with two pounds sugar, add naif ounce apple seeds, bruised and tied in a muslin rag, stir lightly, after half an hour add the water, mix well, remove bag and freeze. For Frozen Chrapes stone and gently mash two and a quarter pounds fruit, mix with two pounds sugar, after an hour add one quart water
Cook this with the app: pantry check, scaling, and the assistant.