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Apple Sauce
From Superior cook book, 1905
Serves 4
The colander should be rather coarse; apple sauce that is pressed through a sieve becomes discolored and heavy.
Presented as published in 1905. 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
132Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein0.6 g
Carbohydrates35 g
Fiber2.9 g
Sugars29 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium202 mg
Calcium11 mg
Iron0.2 mg
Magnesium9 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 25. The excerpt below is the record exactly as published.
Apple Sauce. This sance is used ^^•itll roast duck, goose or pork. Cut the ai)}des in quarters, remove the cores, but do not pare the apples; cut them into thin slices; cover with boiling water, cover the saucepan and boil rapidly until the apples are tender but light in color. Press quickly through a colander; to oacli i)int add '? tablespoonfuls of sugar
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