Apple Sauce
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3203Calories
5 gProtein
834 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories3203 kcal
Protein5.1 g
Carbohydrates834 g
Fiber24 g
Sugars784 g
Total Fat5.2 g
Saturated Fat1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium1661 mg
Calcium116 mg
Iron1.6 mg
Magnesium84 mg
Phosphorus204 mg
Zinc1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate4.9 mcg
Choline62 mg
Caffeine0 mg
Water2048 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 6. The excerpt below is the record exactly as published.
APPLE SAUCE. 10 apples. 1 tbsp. lemon juice, or 2c. water. z tsp. cinnamon, or 3 ¢@. sugar. Few gratings nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.