Apple Sauce
From The easiest way in housekeeping and cooking, 1881
The lemon may be omitted.
Presented as published in 1881. 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
1051Calories
6 gProtein
281 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1051 kcal
Protein6.4 g
Carbohydrates281 g
Fiber29 g
Sugars219 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1 mg
Potassium2013 mg
Calcium121 mg
Iron1.8 mg
Magnesium90 mg
Phosphorus246 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C113 mg
Vitamin A44 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate5.5 mcg
Choline76 mg
Caffeine0 mg
Water1917 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 88. The excerpt below is the record exactly as published.
Apple Sauce. Pare, core, and quarter some apples (sour being best), and stew till tender in just enough water to cover them. Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose. Where intended for lunch or tea, do not strain, but treat as follows : Make a sirup of one large cupful of sugar and one of water for ever}^ dozen good- sized apples. Add half a lemon
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