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Spiced Apples
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
155Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein0.2 g
Carbohydrates38 g
Fiber1.5 g
Sugars36 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium74 mg
Calcium60 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus5.9 mg
Zinc0.1 mg
Copper0 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.7 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.
1 cupful vinegar 1 pound brown sugar 16 whole cloves 2 large sticks cinnamon Dip the peaches in hot water and remove immediately, rubbing them with a towel to remove the skins. Boil the sugar, vinegar and cinnamon, broken in small pieces, 5 minutes. Pierce every peach with a clove. Put them in the syrup and simmer until soft. The slower and longer the cooking, the better the color and flavor. Place in sterilized jars and seal. Sweet Pickled Pears Follow directions for sweet pickled peaches^ using pears in- stead of the peaches. Spiced Apples 8 apples ^ cupful vinegar % cupful brown sugar 1 large stick cinnamon whole cloves
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Cook this with the app: pantry check, scaling, and the assistant.