Apple Sauce
From Some simple Sunday suppers, 1895
Serve very cold.
Presented as published in 1895. 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
44Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.7 g
Carbohydrates14 g
Fiber4.2 g
Sugars3.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium207 mg
Calcium39 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline7.7 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Apple Sauce. — Pare apples, remove cores, and cut in quarters. Put on to cook with enough wa- ter to cover and sugar to taste. Cook slowly until soft, but remove before they have lost their shape. Add the juice of one-half of a small lemon, and cut the other in half rings
Cook this with the app: pantry check, scaling, and the assistant.