Baked Apple Sauce

Name: Baked Apple Sauce
Ingredients: quarters of pared and cored apples; sugar; a little water

From The home science cook book, 1902

Molasses may be used in place of sugar and water.

Presented as published in 1902. 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

1120Calories

2 gProtein

292 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1120 kcal

Protein1.9 g

Carbohydrates292 g

Fiber9.4 g

Sugars273 g

Total Fat1.6 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium9.1 mg

Potassium654 mg

Calcium45 mg

Iron0.6 mg

Magnesium32 mg

Phosphorus79 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A14 mcg

Vitamin E0.4 mg

Vitamin K4.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate0 mcg

Choline24 mg

Caffeine0 mg

Water861 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 5. The excerpt below is the record exactly as published.

Baked Apple Sauce. Put quarters of pared and cored apples in a deep earthen jar. Sprinkle with sugar, add a little water

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