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Green Apple Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 3
A sweet accompaniment for roast.
Presented as published in 1885. 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
436Calories
1 gProtein
72 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein1.3 g
Carbohydrates72 g
Fiber1.7 g
Sugars67 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0 g
Cholesterol61 mg
Sodium12 mg
Potassium70 mg
Calcium42 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline0.7 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 202. The excerpt below is the record exactly as published.
GREEN APPLE SAUCE. Peel and slice a quart of green apples, put them over the fire with half a cupful of water and a cupful of white sugar, and stew them gently to a pulp, stirring them occasionally to prevent burning ; when the apples are stewed to a pulp, add to them two tablespoonfuls of butter, half a cupful of cream, and a very little grated nutmeg
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