vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Apple Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Curry sauce can substitute for gravy for a piquant accompaniment.
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
450Calories
8 gProtein
96 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein8 g
Carbohydrates96 g
Fiber7.2 g
Sugars46 g
Total Fat6.7 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Cholesterol1.9 mg
Sodium3067 mg
Potassium574 mg
Calcium106 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus179 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate20 mcg
Choline15 mg
Caffeine0 mg
Water396 g
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.
BROWN APPLE SAUCE. Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy : season the sauce rather highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat. Apples pared and cored, 1 lb. ; good brown gravy, third of pint
Cook this with the app: pantry check, scaling, and the assistant.