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Blushing Apples with Orange Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
458Calories
1 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein0.9 g
Carbohydrates118 g
Fiber2.8 g
Sugars114 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium198 mg
Calcium46 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline0.1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 93. The excerpt below is the record exactly as published.
BLUSHING APPLES WITH ORANGE SAUCE. Core 6 red apples and cook without removing skins in boiling water until tender. Turn often. Remove apples to a plate, take off skins, scrape off red pulp on skin, replace it on apples. Reduce the water to 1 C, add 1 C. sugar and juice of one orange, also grated rind
Cook this with the app: pantry check, scaling, and the assistant.