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Stewed Apple Sauce
From The complete cook book, 1900
Serves 3
Use granite or porcelain pans and a wooden spoon.
Presented as published in 1900. 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
447Calories
1 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein1.5 g
Carbohydrates118 g
Fiber8.2 g
Sugars105 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.2 mg
Potassium379 mg
Calcium65 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A8.2 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.3 mcg
Choline15 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. 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 water, and a little lemon peel
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