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Apple Sauce
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
603Calories
1 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein1.2 g
Carbohydrates158 g
Fiber5.8 g
Sugars146 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1 mg
Potassium407 mg
Calcium23 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 57. The excerpt below is the record exactly as published.
Have 2 quarts when peeled. Put them in a granite kettle, add 2 coffee cups of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.