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Dried Apples for Sauce
From The art of German cooking and baking, 1922
Serves 3
Can be made into a smooth sauce by rubbing through a colander.
Presented as published in 1922. 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
432Calories
1 gProtein
97 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein0.8 g
Carbohydrates97 g
Fiber2.8 g
Sugars77 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium146 mg
Calcium21 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 115. The excerpt below is the record exactly as published.
DRIED APPLES FOR SAUCE. Quantity for 6 Persons. % lb. of dried apples 1 slice of lemon % qt. of water " - — Juice of % lemon % lb. of sugar 1 cup of white wine, if you wish
Cook this with the app: pantry check, scaling, and the assistant.