Improved Apple Sauce
From Blue Ribbon and Pure Gold cook book, 1905
It somewhat resembles ice cream, and makes a delicious dessert.
Presented as published in 1905. 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
1898Calories
18 gProtein
484 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1898 kcal
Protein18 g
Carbohydrates484 g
Fiber23 g
Sugars433 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium2.5 mg
Potassium1625 mg
Calcium93 mg
Iron1.4 mg
Magnesium73 mg
Phosphorus198 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline61 mg
Caffeine0 mg
Water1664 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 67. The excerpt below is the record exactly as published.
Improved Apple Sauce—Pare and core 10 tart apples, and stew with as little water as possible; then add 1 cup sugar, whip the whites of 4 eggs to a stiff froth, add 4 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.