Apple Sauce
From My best 250 recipes, 1907
Do not pare apples; use a coarse colander.
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
528Calories
2 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein2.4 g
Carbohydrates140 g
Fiber12 g
Sugars116 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium0.3 mg
Potassium810 mg
Calcium45 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water779 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.
APPLE SAUCE This sauce is used with roast duck, goose or pork. Cut the apples in quarters, remove the cores but do not pare the apples; cut them into thin 50 My Best 250 Recipes slices; cover with boiling water, cover the sauce- pan and boil rapidly until the apples are tender but light in color. Press quickly through a col- ander; to each pint add two tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.