Apple Sauce
From The fun of cooking, 1915
Presented as published in 1915. 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
1297Calories
3 gProtein
340 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1297 kcal
Protein2.9 g
Carbohydrates340 g
Fiber14 g
Sugars311 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium28 mg
Potassium981 mg
Calcium60 mg
Iron0.9 mg
Magnesium46 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0.1 mcg
Choline37 mg
Caffeine0 mg
Water1055 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 52. The excerpt below is the record exactly as published.
APPLE SAUCE 6 large, tart apples. 1 cup of sugar. % cup water. ^ teaspoonful cinnamon
Cook this with the app: pantry check, scaling, and the assistant.