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Preserved Pippins
From The national course in home economics, 1917
Serves 20
Recipe by Amy Collins.
Presented as published in 1917. 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
1 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0.7 g
Carbohydrates170 g
Fiber3.5 g
Sugars163 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.8 mg
Potassium248 mg
Calcium16 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.3 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
PRESERVED PIPPINS. Twelve pounds of apples pared, cored and quartered, six pounds of sugar, one quart of water
Cook this with the app: pantry check, scaling, and the assistant.