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Apple Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
130Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein0.7 g
Carbohydrates35 g
Fiber3.5 g
Sugars27 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2426 mg
Potassium244 mg
Calcium16 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 33. The excerpt below is the record exactly as published.
4 c water until golden brown in color. Then pour slozvly into the hot milk, stir and cook until thoroughly dissolved. The high tempera- ture of the syrup will raise that of the heated milk, causing violent boiling. Hence, care is necessary in combining the two. Now proceed according to directions given in Lesson 12 for Baked Custard, using 4 eggs, >4 t salt, but no sugar. Nut Blanc Mange See Lesson 15, adding i c finely chopped nut meats just before molding. English walnuts, pecans, almonds, etc., are all good. Apple Sauce Pare, quarter and core 6 tart, juicy apples; add yi c wa- ter and cook until tender, having a hot fire so that the ap- ples may be cooked quickly. Add a few grains of salt
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