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Pickled Apples
From The new practical housekeeping, 1890
Serves 8
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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates3.1 g
Fiber0.3 g
Sugars2.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium20 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 432. The excerpt below is the record exactly as published.
Pickled Apples, — Procure green apples size of walnuts and cook till tender over slow fire in pan witn thick layer of vine leaves on bottom. Pare with sharp knile, put in same water first cooked in, cover closely and leave till a nice green ; drain in colander till cold, put in jars with some mace and a clove or two of garlic, accord- ing to qdantity of apples, cover with vinegar
Cook this with the app: pantry check, scaling, and the assistant.