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Apple Sauce
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
148Calories
0 gProtein
22 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein0.4 g
Carbohydrates22 g
Fiber1.8 g
Sugars18 g
Total Fat7.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium120 mg
Calcium12 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline4.5 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 142. The excerpt below is the record exactly as published.
Apple Sauce Canned Beans Mashed Potatoes Tomato Jelly Salad Apple Dumplings Raisins Nuts ; Coffee *Apple Sauce—1 pound apples, 2 tablespoons sugar, 2 tablespoons Crisco, 1% cup water, and strained juice of % lemon.
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