Great-Great-Grand-Mother Holden's Apple-Sauce
From The Aunts' Cook Book, 1922
Long, slow cooking gives a deep red color and unique flavor.
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
861Calories
0 gProtein
223 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories861 kcal
Protein0.5 g
Carbohydrates223 g
Fiber2.3 g
Sugars219 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium170 mg
Calcium22 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 17. The excerpt below is the record exactly as published.
Great-Great-Grand-Mother Holden's Apple-Sauce Pare and quarter enough good cooking apples to fill a small stone-ware jar. Add ^ to 2l pint, according to size of jar, of sugar and a 34 of a pint of water.
Cook this with the app: pantry check, scaling, and the assistant.