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Improved Apple Sauce
From The household cook book, 1902
Serves 3
Resembles ice cream and makes a delicious dessert.
Presented as published in 1902. 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
496Calories
9 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein8.8 g
Carbohydrates122 g
Fiber7.8 g
Sugars104 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium541 mg
Calcium30 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline20 mg
Caffeine0 mg
Water578 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 355. 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 powdered sugar; whip the whites of 4 eggs
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