vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
488Calories
2 gProtein
100 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein1.7 g
Carbohydrates100 g
Fiber8.3 g
Sugars83 g
Total Fat12 g
Saturated Fat7.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol30 mg
Sodium2.9 mg
Potassium501 mg
Calcium57 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A108 mcg
Vitamin E0.7 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0.6 mcg
Choline21 mg
Caffeine0 mg
Water512 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 82. The excerpt below is the record exactly as published.
Apple sauce. Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon
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