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Preserved Apple
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
446Calories
1 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein1 g
Carbohydrates116 g
Fiber4.4 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium300 mg
Calcium25 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate1.8 mcg
Choline11 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 132. The excerpt below is the record exactly as published.
Preserved Apple. Make a syrup of a quart of water and a pound of sifted sugar Pare, core and cut in half ten large pippin or bellflower apples^ bring the syrup to a boil, skim it, and lay the apples in and simmer them until clear; then add the juice of a lemon and the peel cut very thin without a particle of pulp, and a tumbler of Madeira wine
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