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Dried Apple Sauce
From Buckeye cookery, 1892
Serves 1
Never add sugar until five minutes before removing from the stove.
Presented as published in 1892. 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
471Calories
1 gProtein
118 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein1.2 g
Carbohydrates118 g
Fiber12 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium107 mg
Potassium560 mg
Calcium43 mg
Iron2 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A6 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from Buckeye cookery (1892), page 141. The excerpt below is the record exactly as published.
Driep APPLE SAUCE. i Tae over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly
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