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Boiled Apple Sauce
From Modern cookery, in all its branches, 1884
Serves 4
These proportions are sufficient for a small tureen; double for a large one.
Presented as published in 1884. 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
54Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium102 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 134. The excerpt below is the record exactly as published.
BOILED APPLE SAUCE. Apples of a fine cooking sort require but a very small portion of liquid to boil down well and smoothly for sauce, if placed over a gentle fire in a close-shutting saucepan, and simmered as softly as possible until they are well broken ; and their flavour is injured by the common mode of adding so much to them, that the greater part must be drained off again before they are sent to table. Pare the fruit quickly, quarter it, and be careful entirely to remove the cores ; put one tablespoonful of water into a saucepan before the apples are thrown in, and proceed, as we have directed, to simmer them until they are nearly ready to serve : finish the sauce by the receipt which follows. Apples, l lb. ; water, 1 tablespoonful
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Cook this with the app: pantry check, scaling, and the assistant.