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Stewed Apple Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Cook in granite or porcelain pans, and use a wooden spoon.
Presented as published in 1884. 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
431Calories
1 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein1 g
Carbohydrates113 g
Fiber4.7 g
Sugars103 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.2 mg
Potassium326 mg
Calcium20 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 230. The excerpt below is the record exactly as published.
Stewed Apple Sauce, — Pare, core, and quarter six or eight tart apples. Make a syrup with one cup of sugar,, two thirds of a cup of v^ater^ and a little lemon peel
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