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Preserved Apples

Name: Preserved Apples
Yield: 3 servings
Ingredients: one pound of granulated sugar for each pound; a half pint of boiling water; the grated rind of one lemon; the juice of two lemons

From The Rural cook book, 1907

Serves 3

Apples are more difficult to keep than any other fruit.

Presented as published in 1907. 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

675Calories

2 gProtein

175 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories675 kcal

Protein2.5 g

Carbohydrates175 g

Fiber6.3 g

Sugars154 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium184 mg

Potassium170 mg

Calcium114 mg

Iron6 mg

Magnesium16 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C78 mg

Vitamin A1.7 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate33 mcg

Choline8.3 mg

Caffeine0 mg

Water151 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 93. The excerpt below is the record exactly as published.

Preserved Apples. — Pare and core fine, ripe pippins, and cut them into quarters. Weight and to each pound allow one pound of granulated sugar and a half pint of boiling water, the grated rind of one and the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.