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Apple Sauce A l'Anglaise
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
108Calories
1 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein0.7 g
Carbohydrates28 g
Fiber2.6 g
Sugars23 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium218 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline6.6 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 224. The excerpt below is the record exactly as published.
Apple Sauce A l'Anglaise. — Peel and cut into quarters 6 834 MEATS. greening apples, place in a saucepan, add V« cupful water and a pinch of salt, cover and cook tender; add 1 tablespoonful sugar and rub the apples through a sieve into a clean saucepan ; add 3 tablespoonf uls fresh grated horseradish, cook 4 minutes ; then add 1 gill of orange juice, and serve with roast pork or pork chops. Apple Cbeam Sauce. — Peel and cut 6 greening apples
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