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Apple Sauce
From Soyer's standard cookery, 1912
Serves 3
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
498Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein1.7 g
Carbohydrates131 g
Fiber7.2 g
Sugars116 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.7 mg
Potassium480 mg
Calcium36 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A9.9 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.7 mcg
Choline18 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 220. The excerpt below is the record exactly as published.
Apple Sauce. Wipe, quarter, core and pare eight sour apples. Make a syrup by boiling seven minutes one cupful sugar and one cup- ful water with thin shavings from rind of a lemon
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