Apple Sauce
From Domestic science, principles and application, 1914
Each two use 1 apple.
Presented as published in 1914. 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
1035Calories
6 gProtein
274 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein6.2 g
Carbohydrates274 g
Fiber35 g
Sugars214 g
Total Fat5.9 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium115 mg
Potassium1448 mg
Calcium403 mg
Iron5.1 mg
Magnesium144 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.6 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A27 mcg
Vitamin E3.4 mg
Vitamin K49 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline56 mg
Caffeine0 mg
Water1848 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 35. The excerpt below is the record exactly as published.
Apple Sauce 6 tart apples Small piece of lemon rind 3^ c. water 6 whole cloves (if desired) }/2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.