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Stewed Sliced Apples for Sauce
From The art of German cooking and baking, 1922
Serves 6
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
259Calories
1 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein1.1 g
Carbohydrates65 g
Fiber4.7 g
Sugars53 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium355 mg
Calcium26 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A8.3 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 6 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.
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
Cook this with the app: pantry check, scaling, and the assistant.