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Apple Sauce
From Kirmess cook book, 1907
Serves 1
Serve with roast pork and roast ducks.
Presented as published in 1907. 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
183Calories
0 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars43 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium163 mg
Calcium10 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 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 mcg
Choline6.1 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.
tart apples, dropping into cold water as you do this. Put over the fire dripping wet and cover closely to keep in the steam. When they are heated through, open and stir up from the bottom. When soft and broken, rub through colander or vegeta- ble press, sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.