Fresh Apple Sauce

Name: Fresh Apple Sauce
Ingredients: A quart will make sufficient for six persons.; half a cup is sufficient unless the apples are very tart.; Add water to just show among the pieces.; a little butter is an addition.

From The school kitchen textbook, 1915

Best when fresh; do not attempt to make a large quantity.

Presented as published in 1915. 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

819Calories

2 gProtein

215 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories819 kcal

Protein2.4 g

Carbohydrates215 g

Fiber12 g

Sugars191 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium1 mg

Potassium811 mg

Calcium46 mg

Iron0.7 mg

Magnesium36 mg

Phosphorus99 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A18 mcg

Vitamin E0.4 mg

Vitamin K5.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline31 mg

Caffeine0 mg

Water779 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 90. The excerpt below is the record exactly as published.

Fresh Apple Sauce This is one of the acceptable dishes for breakfast. Do not attempt to make a large quantity, for it is never better than when fresh. Wipe the apples and divide into quarters, or eighths if large, and in this way save yourself the trouble of not paring any but sound portions. Be careful to pick out every par- ticle of the hulls in the seed cavities. As you pare toss them into the kettle, which should be clean, white or porce- lain lined. A quart will make sufficient for six persons. Add water to just show among the pieces, cover with a granite cover that fits tightly to keep in the steam, and let them cook rapidly until soft. The time will depend upon the apple ; some varieties soften in ten minutes while others will take double that time. After once making it you can judge better than by following any arbitrary rule. Do not uncover them more than necessary. When they are all puffing above 170 SCHOOL KITCHEN TEXTBOOK the water and are soft when tried with a silver fork, add sugar to taste (half a cup is sufficient unless the apples are very tart) and remove at once, stirring as the sugar melts, and this will beat the apple to a smooth mass. If they are tough and knurly there will be hard places in the sauce, but a fair mellow apple will cook uniformly. If eaten hot for breakfast a little butter is an addition.

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