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Apple Sauce
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
78Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein0.6 g
Carbohydrates21 g
Fiber2.4 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.9 mg
Potassium161 mg
Calcium15 mg
Iron0.2 mg
Magnesium8.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2 mcg
Choline6 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 113. The excerpt below is the record exactly as published.
APPLE SAUCK Quantity for 6 Persons. 2 lbs. of apples % cup of white wine, if you 3 cups of water like it Sugar to taste 1 slice of lemon 1 tsp. of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.