vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dinner Apple Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
You may adjust the amount of sugar or molasses to taste.
Presented as published in 1887. 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
393Calories
1 gProtein
104 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein1.2 g
Carbohydrates104 g
Fiber6.2 g
Sugars91 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.9 mg
Sodium13 mg
Potassium808 mg
Calcium88 mg
Iron1.7 mg
Magnesium85 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline19 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 390. The excerpt below is the record exactly as published.
Dinner Apple Sauce. Put into a deep earthen dish two quarts of pared and quartered apples, and sprinkle over them half a cupful of sugar, a teaspoonful of ground cinnamon, a cupful of water, and one-third of a cupful of molasses. Cut a table-spoonful of butter
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