vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Preserve Ripe Apples
From The new Annie Dennis cook book, 1905
Serves 8
Presented as published in 1905. 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
221Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates57 g
Fiber0.1 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium6.8 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 10. The excerpt below is the record exactly as published.
To Preserve Ripe Apples Peel and cut in any desired size, rejecting the core. Place in an earthen or granite vessel, and cover with granulated sugar, using three-quarters of a pound of sugar to one of fruit. Let stand until the sugar is dissolved, then place over the fire and cook fast until the apples are clear (being careful not to let them scorch) ; this will be twenty-five or thirty minutes if there is not a very large quantity of apples. This recipe is best for winter apples, and one dozen large apples
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.