vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Cream Sauce
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
405Calories
4 gProtein
64 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein3.6 g
Carbohydrates64 g
Fiber5.2 g
Sugars50 g
Total Fat18 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Cholesterol59 mg
Sodium70 mg
Potassium476 mg
Calcium107 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A154 mcg
Vitamin E0.7 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline26 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 224. The excerpt below is the record exactly as published.
1 tablespoonful sugar and rub the apples through a sieve into a clean saucepan ; add 3 tablespoonf uls fresh grated horseradish, cook 4 minutes ; then add 1 gill of orange juice, and serve with roast pork or pork chops. Apple Cbeam Sauce. — Peel and cut 6 greening apples into quarters and place in a saucepan ; add 1 gill of water, cover and cook till tender; add ly^ tablespoonful sugar, and rub through a sieve ; add 3 tablespoonf uls fresh grated horseradish, return the sauce in saucepan to the fire, cook 4 minutes ; remove and add 1 cupful whipped cream
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