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Apple Sauce
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
497Calories
2 gProtein
126 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein2.2 g
Carbohydrates126 g
Fiber11 g
Sugars106 g
Total Fat3.2 g
Saturated Fat1.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3 mg
Potassium549 mg
Calcium73 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8 mcg
Choline21 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 123. The excerpt below is the record exactly as published.
Apple Sauce. — Pare, core and quarter the apples, let them stew in just enough water to cook them without burning them ; cook until perfectly soft ; mash well, and when done stir in the sugar or any seasoning you may like. Lemon peel or sliced lemon is a great advantage where the apples are not well flavored. Nutmeg is always agreeable. Apple Sauce. — Pare and core the apples, put into saucepan with just enough water to cover them; boil till tender; when nearly done add sugar, allowing one cup sugar to one dozen apples
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