Apple-water
From Diet in illness and convalescence (1899).
A historical recipe
Diet in illness and convalescence, by Alice Worthington Winthrop (1899).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Possible health benefits
General information, not medical advice.
-
Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
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- Boil a large juicy apple (pared, cored, and cut into pieces) in a pint of water in a closely -covered saucepan until the apple is stewed into a pulp.
- Strain the liquor, pressing all the juice from the pulp.
- Sweeten to taste.
- Sometimes these fruit- waters are made with rice or barley water.
- To be drunk cold.
- Use the same receipt for any of the fruits — viz., pears, peaches, plums, French prunes, figs, raisins, rhubarb, etc.
- ill Apple Wine (German) Wipe carefully some ripe, juicy apples ;
- cut them up ■without coring or paring ;
- allow one quart of water to every ten ounces of fruit, and boil for three-quarters of an hour.
- Strain through a napkin previously wrung in cold water.
- Add half a cupful of sugar to every quart of liquid, also the juice of one lemon (unless the apples are very acid).
- Boil for half an hour, skim and strain again.
- Bottle and keep in a cool place.
Plating
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