Baked Apple Sauce
From Every-day dishes and every-day work, 1897
Sweet apples and quinces can be used in a 2:1 ratio.
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
1637Calories
5 gProtein
430 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1637 kcal
Protein4.9 g
Carbohydrates430 g
Fiber23 g
Sugars382 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium9.1 mg
Potassium1625 mg
Calcium99 mg
Iron1.4 mg
Magnesium75 mg
Phosphorus198 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline61 mg
Caffeine0 mg
Water1795 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 33. The excerpt below is the record exactly as published.
Baked Apple Sauce. — Pare, core, and quarter apples to fill an earthen crock or deep pudding-dish, taking care to use apples of a uniform degree of hardness, and pieces of the same size. For two quarts of fruit thus prepared, add a cup of water, and if the apples are sour, a cup of sugar
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