Apple Sauce
From A simple course in home economics for rural schools, 1916
For variety, add a slice of lemon, six cloves, or a stick of cinnamon while cooking.
Presented as published in 1916. 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
1465Calories
4 gProtein
385 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1465 kcal
Protein3.9 g
Carbohydrates385 g
Fiber19 g
Sugars346 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2 mg
Potassium1300 mg
Calcium74 mg
Iron1.1 mg
Magnesium58 mg
Phosphorus158 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline49 mg
Caffeine0 mg
Water1249 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 26. The excerpt below is the record exactly as published.
Apple Sauce 8 sour apples — pare, slice; add Water sufficient to keep from burning ; Cook until saft ; 1 C. sugar
Cook this with the app: pantry check, scaling, and the assistant.