Apple Sauce
From Home dissertations, 1891
Presented as published in 1891. 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
565Calories
4 gProtein
154 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein4.4 g
Carbohydrates154 g
Fiber25 g
Sugars113 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium6 mg
Potassium1132 mg
Calcium188 mg
Iron1.6 mg
Magnesium58 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline45 mg
Caffeine0 mg
Water1018 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 110. The excerpt below is the record exactly as published.
APPLE SAUCE. Pare, core, and slice half a dozen juicy apples, and cook them till tender, along with the yellow rind of a lemon, in an earthenware jar placed in a pot of boiling water. The pot should be closely covered, and care taken that none of the water enters the jar containing the apples. When softened and perfectly tender remove the lemon peel, and beat the apples to a smooth pulp, along with a little butter, sugar, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.