Baked Apple Sauce
From Household science and arts, 1913
Presented as published in 1913. 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
1293Calories
3 gProtein
339 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1293 kcal
Protein2.9 g
Carbohydrates339 g
Fiber14 g
Sugars310 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium978 mg
Calcium63 mg
Iron0.9 mg
Magnesium46 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 13. The excerpt below is the record exactly as published.
6 tart apples 6 tbs. water 6 ts. sugar RECIPE 9. I 6 large sour apples J c. sugar 1 c. water 2 thin strips lemon rind, or 8 whole cloves Spk. salt BAKED APPLES Wash the apples, pare them or leave the skins on, and remove the cores. Place them in an earthen or granite baking dish. Allow 1 ts. of sugar in center of each apple, and 1 tbs. of water for each apple, pouring water around the fruit. Bake the apples in a hot oven until they are soft, basting them fre- quently. Place the apples in a dish, and pour the juice around them. Serve them hot or cold, and with milk or cream if desired. APPLE SAUCE Wipe, quarter, pare, and core the apples. Make a sirup of sugar, water, lemon rind, and a few grains of salt, by boiling them together for seven minutes. Add enough apples to cover the bottom of the saucepan. As soon as the apples are soft, lift them out with a spoon, and place them in the serving dish. Continue until all the apples are cooked, then strain sirup over them and serve them hot or cold. Digitized by Google FRUIT 41 R£CIP£ lo. n 6 tart apples 1 c. water 1 strip lemon rind i c. sugar Spk. salt R£CIP£ II. 6 apples (pared, quartered, and cored) i c. sugar I e. water JEtECnPE 12. 1 qt. rhubarb (cut into J-inch pieces) 2 c. sugar R£CIPE 13. RECIPE 14. 4 bananas J c. sugar IJ tbs. melted butter 2 tbs. boiling water Juice of 1 lemon RECIPE 15. 1 qt. cranberries 2 c. sugar APPLE SAUCE Wash, pare, quarter, and core the apples ; cook the water, sugar, salt, and lemon rind for five minutes. Add the apples and cook them until they are tender (stirring them occasionally). Remove the lemon rind. Pour the sauce into a dish and allow it to cool before serving it. BAKED APPLE SAUCE
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