Apple Sauce
From Physical culture cook book, 1901
A rose geranium leaf can add flavor.
Presented as published in 1901. 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
691Calories
4 gProtein
184 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein3.9 g
Carbohydrates184 g
Fiber19 g
Sugars145 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium0 mg
Potassium1296 mg
Calcium72 mg
Iron1 mg
Magnesium58 mg
Phosphorus158 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline49 mg
Caffeine0 mg
Water1248 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 35. The excerpt below is the record exactly as published.
Apple Sauce. — Pare and slice eight apples and put into a pan with just enough water to prevent burning in ; cook quickly until soft, strain through a colander and sweeten to taste ; return to the fire just long enough to dissolve the sugar. A little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.