Apple Sauce
From The galley guide, 1923
Apple sauce may be used as a dessert or as a vegetable served with pork, duck or goose.
Presented as published in 1923. 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
1512Calories
5 gProtein
401 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1512 kcal
Protein5.4 g
Carbohydrates401 g
Fiber29 g
Sugars350 g
Total Fat2.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium15 mg
Potassium1462 mg
Calcium215 mg
Iron1.9 mg
Magnesium76 mg
Phosphorus170 mg
Zinc1 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A32 mcg
Vitamin E1 mg
Vitamin K8.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate13 mcg
Choline57 mg
Caffeine0 mg
Water1566 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 9. The excerpt below is the record exactly as published.
Apple Sauce. Wipe, cut in quarters, core and pare eight apples, preferably sour ones. Make a syrup by boiling for seven minutes in a saucepan one cup of sugar and one cup of water in which is a shaving of lemon rind
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