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Apple Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil the collops: eight minutes; one hour to simmer the sauce. Sufficient for two or three persons.
Presented as published in 1892. 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
213Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein0.8 g
Carbohydrates52 g
Fiber2.3 g
Sugars44 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium368 mg
Potassium214 mg
Calcium15 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline9.1 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1277. The excerpt below is the record exactly as published.
apples, put them into a saucepan with two table-spoonfuls of moist sugar, and four of sherry
Cook this with the app: pantry check, scaling, and the assistant.