Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Apple Syrup
From Recipes for the million, 1891
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- three pounds of ripe apples
- a pound and a quarter of sugar
- nearly a pint of water
Method
Pare and cut into slices three pounds of ripe apples, and put them into a jar with nearly a pint of water and a pound and a quarter of sugar.
Set the jar in a saucepan of water and boil for three hours.
When cold, flavour with lemon or orange flower water.
Nutrition per serving
567Calories
1 gProtein
148 gCarbs
1 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.
APPLE SYRUP. — Pare and cut into slices three pounds of ripe apples, and put them into a jar with nearly a pint of water and a pound and a quarter of sugar
Cook this with the app: pantry check, scaling, and the assistant.