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Apple Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 4
Refer to Lesson 37 for more details.
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
Sodium293 mg
Potassium243 mg
Calcium15 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 75. The excerpt below is the record exactly as published.
APPLE SAUCE TRIPE FRIED IN BATTER CORN BREAD COFFEE Tripe — Fried in Batter Make a batter by beating 2 eggs until light, adding to them ^ c milk i T melted butter, and i c flour sifted with % t salt and 2 t sugar. Beat the whole mixture together until smooth and light. Tripe as it comes from the market is usually cooked and sometimes pickled. More cooking is generally needed to make it perfectly tender and if pickled, to remove some of the vinegar. Cut the tripe in pieces suitable for serving and boil, either in milk or water, or equal parts of each, until tender. This will require about 3^ h. Remove from the water, dry, dip into the batter, draining off as much as pos- sible, and fry in deep fat. Cornbread Sift together }i c cornmeal, ^ c flour, ^ t salt, j4 t soda, and i T sugar. Mix with i beaten egg, and i c thick sour milk. Bake in a moderate oven 30 m. Apple Sauce Use 6 tart apples, ^ c water, ^ t salt, sugar to taste
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