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Evaporated Apple Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
Alternatively, you can bake the mixture in a deep earthen dish for two hours.
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
253Calories
0 gProtein
66 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein0.4 g
Carbohydrates66 g
Fiber1.5 g
Sugars62 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium130 mg
Calcium15 mg
Iron0.1 mg
Magnesium8.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline5.1 mg
Caffeine0 mg
Water357 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.
Evaporated Apple Sauce. In the spring and early summer the housekeeper often is troubled to make changes in sauces. Most of the winter fruits have gone by ; the stock of canned and pre- served fruits may be low, and the only fresh fruits in the market are from the South, and are so high-priced that the housekeeper of moderate means does not think of buying them. This is the time when dried and evap- orated fruits become especially desirable. If they be properly cooked they will be both appetizing and health- . ful. When fruits are dried they are, of course, exposed to much dust, and they should therefore be washed very carefully afterward. Here is a receipt for evaporated apple sauce : Use one pint of the apples, one quart of water, the juice of one lemon, and one cupful of sugar
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