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Preserved Apples (Whole)
From Original White House Cookbook, 1887
Serves 3
Cover closely and let them simmer over a slow fire until transparent.
Presented as published in 1887. 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
655Calories
0 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0.4 g
Carbohydrates170 g
Fiber2 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium141 mg
Calcium14 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 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)0.1 mg
Folate0 mcg
Choline5.1 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 274. The excerpt below is the record exactly as published.
PRESERVED APPLES. (Whole.) Peel and core large firm apples (pippins are best). Throw them into water as you pare them. Boil the parings in water for fifteen minutes, allowing a pint to one pound of fruit. Then strain and, adding three- quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.