Apple Sauce
From Efficiency in home-making and first-aid to good 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
552Calories
4 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein4.2 g
Carbohydrates136 g
Fiber4.9 g
Sugars94 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium538 mg
Potassium227 mg
Calcium161 mg
Iron16 mg
Magnesium22 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline12 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 55. The excerpt below is the record exactly as published.
APPLE SAUCE. Y^ peck apples. 1 cup boiling water. 6 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.