vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Sauce
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
215Calories
3 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein2.8 g
Carbohydrates55 g
Fiber4.8 g
Sugars45 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.2 mg
Potassium328 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.3 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline12 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 354. The excerpt below is the record exactly as published.
APPLE SAUCE — Select 12 sour apples, pare, core, and fill the holes with sugar; when cooked very soft, mash through a sieve into a small pudding dish, and add the grated rind of 1 lemon; beat the whites of 2 eggs and 4 tablespoons of white sugar
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