Apple Sauce
From Lillian Massey school recipes, 1913
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
135Calories
0 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein0.5 g
Carbohydrates36 g
Fiber2.3 g
Sugars31 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium165 mg
Calcium10 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Choline6.3 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 62. The excerpt below is the record exactly as published.
APPLE SAUCE. 1 small sour apple. + tsp. lemon juice or few gratings 2 tbsp. water. nutmeg. 1 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.