vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Apple Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Thin shavings of lemon peel can be added while cooking.
Presented as published in 1907. 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
472Calories
0 gProtein
123 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein0.5 g
Carbohydrates123 g
Fiber2.3 g
Sugars118 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium8.8 mg
Potassium164 mg
Calcium18 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 81. The excerpt below is the record exactly as published.
Plain Apple Sauce Pare, core and quarter 8 or 10 medium sized tart apples. Put them in a granite or porcelain lined vessel, add about 2 cups water, and cook until tender. Then add 1 cup sugar and cook 10 minutes longer, stirring occasionally to prevent scorching. Press through a colander, add a dash of cinnamon, and if served hot, add 1 tablesp butter
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