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Apple Sauce
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
180Calories
1 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein0.6 g
Carbohydrates47 g
Fiber3.1 g
Sugars41 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium217 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline8.2 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 61. The excerpt below is the record exactly as published.
1 cupful water % cupful sugar 1 lemon Put the sugar, water and the juice and rind of the lemon in a saucepan. Boil until the syrup thickens. Then add the pared and quartered apples and simmer until they are clear and trans- parent. Lift them from the syrup carefully and place in a large dish. Top with whipped cream. Apple Sauce 8 large apples % cupful sugar % cupful water Wash, pare and core the apples. Place them in a crock with water and sugar. Cover and bake until a pretty red in a slow oven. Mammy's Baked Apples 6 large apples 6 thin slices lemon 1 cupful sugar %
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