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Spiced Apple Sauce
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
525Calories
2 gProtein
137 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein2.1 g
Carbohydrates137 g
Fiber11 g
Sugars116 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium40 mg
Potassium570 mg
Calcium111 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0.2 mg
Manganese8.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A11 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate3.3 mcg
Choline21 mg
Caffeine0 mg
Water496 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 220. The excerpt below is the record exactly as published.
Spiced Apple Sauce. Wipe, quarter, core and pare eight sour apples. Put in a saucepan, sprinkle with one cupful sugar, add eight cloves, and enough water to prevent apples from burning
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