Apple Sauce
From Physical culture cook book, 1901
A rose geranium leaf can be added for flavor.
Presented as published in 1901. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 44. The excerpt below is the record exactly as published.
Apple Sauce. — Pare and cut up tart ap- ples. Put in saucepan, and with just enough hot water to prevent burning and cook quick- ly until soft — about fifteen minutes. Put through colander or potato ricer, and then re- turn to the stove with enough sugar added to sweeten to taste
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