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Dried Apple Sauce
From The household cook book, 1902
Serves 4
Dried Peach Sauce can be made the same way, but do not mash it, and season it less.
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
186Calories
0 gProtein
48 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein0 g
Carbohydrates48 g
Fiber0.3 g
Sugars48 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium3.8 mg
Calcium7 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 355. The excerpt below is the record exactly as published.
DRIED APPLE SAUCE.— Look over and wash the apples, and let them soak over night in soft water; cook them next morning, slowly and without stirring, until they are tender; about 5 minutes before taking from the stove add sugar to sweeten; mash through a sieve, and flavor with cinnamon
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