Apple Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
327Calories
1 gProtein
86 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein1.3 g
Carbohydrates86 g
Fiber5.9 g
Sugars73 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium451 mg
Calcium47 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A9.1 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
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 43. The excerpt below is the record exactly as published.
APPLE SAUCE. Compote lie Pommes. 1 lb. good cooking apples. 1 teaspoonful lemon juice. 1 oz. brown sugar. 1 wineglassful claret, if liked. Water
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