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Apple Sauce
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
46Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.1 g
Carbohydrates12 g
Fiber0.6 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium41 mg
Calcium4.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 247. The excerpt below is the record exactly as published.
APPLE SAUCE. Pare, core and quarter tart apples ; place them in a granite-ware kettle with enough water to keep them from burning, and cook until tender. Turn them into a col- ander, pulp them through, and season to taste with sugar
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