Apple Sauce
From The National home cook book, 1900
Presented as published in 1900. 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
1293Calories
3 gProtein
339 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1293 kcal
Protein2.9 g
Carbohydrates339 g
Fiber14 g
Sugars310 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2 mg
Potassium976 mg
Calcium56 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus119 mg
Zinc0.6 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
Water936 g
As published
This recipe was extracted from The National home cook book (1900), page 89. The excerpt below is the record exactly as published.
APPLE SAUCE—Pare and core six medium Steda. tare ples, cut into slices and cover with boiling water. Boil 5 m' utes and place in Cooker for one hour. Remove and mr - apples through sieve, add cup of sugar for each Bed, OF app - and a little nutmeg or lemon
Cook this with the app: pantry check, scaling, and the assistant.