Apple Sauce (No. 2)

Name: Apple Sauce (No. 2)
Ingredients: I gill sherry; ^ gill brandy; ^ oz. castor sugar; 2 lbs. apples; £ lb. brown sugar; 1 oz. butter; Grated nutmeg; 2 tablespoonsful water

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1788Calories

3 gProtein

367 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1788 kcal

Protein3 g

Carbohydrates367 g

Fiber12 g

Sugars327 g

Total Fat24 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol66 mg

Sodium79 mg

Potassium1235 mg

Calcium248 mg

Iron2.6 mg

Magnesium68 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A18 mcg

Vitamin E0.5 mg

Vitamin K5.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate2.3 mcg

Choline36 mg

Caffeine0 mg

Alcohol37 g

Water984 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 37. The excerpt below is the record exactly as published.

APPLE SAUCE (No. 2.) I gill sherry ^ gill brandy ^ oz. castor sugar Mix altogether and 2 lbs. apples £ lb. brown sugar 1 oz. butter INGREDIENTS. Grated nutmeg 2 tablespoonsful water

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