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Sweet Apple Pickle
From Fruit recipes, 1907
Serves 10
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
630Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein0.5 g
Carbohydrates159 g
Fiber2.6 g
Sugars154 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.1 mg
Potassium174 mg
Calcium22 mg
Iron0.3 mg
Magnesium9.7 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A3.7 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline6.3 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
Sweet Apple Pickle.) APPLE CHUTNEY Chutney is as much used in India as we of other countries use other sauces and has as many variations as catsup, for instance. Apples are used as the foundation for several kinds of chutney. One of the simpler preparations requires five pounds of tart apples. These must be peeled, cored, and cooked smooth with two pounds of brown sugar and two quarts of cider vinegar. When thick as is catsup before diluting, place in a crock and add two pounds of chopped raisins, a small minced onion, one ounce each of white and black mustard seed (ground) and two of ground ginger, one tablespoon of salt, and two or three pods of red peppers minced. Mix and let stand over night (about ten hours), then stir again without cooking and place in small jars, sealing well. This will keep for years. THE APPLE 4I APPLE CATSUP Apple catsup is similar to apple butter, using as a foun- dation plain instead of cider apple sauce. Cook till thick, for each quart using a teaspoon each of ginger, cin- namon, cloves, pepper, mustard, onion extract, two of salt and a pint of vinegar. Simmer slowly till thick, (which may take an hour and a quarter), then bottle and seal while hot. APPLE BUTTER Use only very tart apples, washing and placing in kettle with a quart of cider to each pailful of fruit. Simmer down till of a very thick, smooth consistency and add just a little spice, to taste. SWEET APPLE PICKLE Add a teaspoon each of cinnamon, cloves and allspice (in thin cloth bag) to a syrup made with a quart of vinegar and three pounds of sugar. Have ready four pounds of apples
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