Apple Sauce
From Cookery book and general axioms for plain cookery, 1890
The flavour and the colour of the apples is much better when they are cooked in a covered jar or basin in the oven.
Presented as published in 1890. 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
518Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.9 g
Carbohydrates138 g
Fiber14 g
Sugars109 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium0.9 mg
Potassium972 mg
Calcium55 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water966 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 36. The excerpt below is the record exactly as published.
Apple Sauce. 82 APPLE SAUCE. Ingredients : — 6 apples. - Sugar to taste. About 2 tablespoonfuls water
Cook this with the app: pantry check, scaling, and the assistant.