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Apple Sauce
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
469Calories
3 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein2.9 g
Carbohydrates128 g
Fiber19 g
Sugars100 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium587 mg
Calcium207 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline24 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 46. The excerpt below is the record exactly as published.
four tablespoons of sugar (or less) to each pint of apples. If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.