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Pickled Apples
From The century cook book, 1894
Serves 9
Store in glass cans.
Presented as published in 1894. 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
595Calories
0 gProtein
151 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein0.1 g
Carbohydrates151 g
Fiber0.5 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.2 mg
Potassium12 mg
Calcium14 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 97. The excerpt below is the record exactly as published.
Pickled Apples. Peel, quarter, and core nice sweet apples until you have five pounds; put them in a stewpan, cover with water, and cook until tender; lift out carefully with a skim- mer and put on an earthen dish. Make a syrup of three pounds of sugar, and one pint of vinegar, add some stick cinnamon, and a few cloves
Cook this with the app: pantry check, scaling, and the assistant.