vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Preserved Apples
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
662Calories
1 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein0.6 g
Carbohydrates172 g
Fiber2.2 g
Sugars166 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium179 mg
Calcium12 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline7.9 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 209. The excerpt below is the record exactly as published.
Preserved Apples Peal, core, and chop two pounds of fine acid apples. Mean- while bave boiling two pounds of sugar, three gills of water, and two ounces of ginger
Cook this with the app: pantry check, scaling, and the assistant.