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Pickled Apples
From The new home cook book, 1896
Serves 8
Be careful not to boil them too long or they will break.
Presented as published in 1896. 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
707Calories
0 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein0.2 g
Carbohydrates172 g
Fiber1.5 g
Sugars170 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium34 mg
Calcium45 mg
Iron0.5 mg
Magnesium8.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.9 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 57. The excerpt below is the record exactly as published.
PICKLED APPLES. Mrs. Watson Thatcher. For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinna- mon, one-half ounce cloves
Cook this with the app: pantry check, scaling, and the assistant.