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Orange and Apple Sauce
From The art of German cooking and baking, 1922
Serves 4
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
347Calories
1 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein0.7 g
Carbohydrates85 g
Fiber3.5 g
Sugars77 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.4 mg
Potassium244 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 114. The excerpt below is the record exactly as published.
ORANGE AND APPLE SAUCE. Quantity for 6 Persons. 6 sweet-sour apples M cup of white winq 6 oranges % cup of water 1 cup of sugar Preparation: The apples and oranges are peeled, the core and seeds removed and each sliced or cut into 8 to 10 equal pieces. The sliced apples are boiled in white wine, water and y2 cup of sugar. Cook slowly, taking care that the pieces do not break. Let them cool. The white skin is removed from the oranges. The yellow skin or peeling is cut up and thickly sugared, set on the stove so the sugar will adhere to the pieces, then set to cool. The orange slices are also sugared well. Now in a glass dish, alternate layers of boiled apples and sliced oranges are placed, repeating twice, and the apple and orange juice poured over. The sugared orange peel is used for gar- nishing the dish ; but the rind of one orange should be suffi- cient for that. — 243 — No. 18— STEWED SLICED APPLES FOR SAUCE. Quantity for 6 Persons. 12 sweet-sour apples . % cup of sugar 2 cups of water Yz cup of white wine Vi cup of currants Preparation: The apples are peeled, cored and cut into 8 or 10 equal parts. The currants are washed and put to boil with apples, water, wine and sugar. Boil until tender, but not broken. Serve them cold. No. 19— DRIED APPLES FOR SAUCE. Quantity for 6 Persons. % lb. of dried apples 1 slice of lemon % qt. of water " - — Juice of % lemon % lb. of sugar 1 cup of white wine
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