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Apple Sauce II
From Scientific cooking with scientific methods, 1911
Serves 3
This sauce is delightful.
Presented as published in 1911. 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
488Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein1.3 g
Carbohydrates128 g
Fiber6.2 g
Sugars115 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3 mg
Potassium434 mg
Calcium27 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A9.6 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline16 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.
Apple Sauce II. Wash, quarter, core and pare eight tart apples. ]\[ake a syrup by cooking one cup of sugar and one of water
Cook this with the app: pantry check, scaling, and the assistant.