Apple Sauce
From Dainty dinners and dishes for Jewish families, 1907
A wineglass of claret is considered a great improvement.
Presented as published in 1907. 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
778Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein0.1 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium22 mg
Calcium10 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 43. The excerpt below is the record exactly as published.
1 wineglassful claret, if liked. Water. Peel, core, and quarter the apples, and put them into a sauce- pan with just sufficient water to keep them from burning. Add a little sugar and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.