vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Whipped Apple Sauce
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
60Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories60 kcal
Protein1.9 g
Carbohydrates13 g
Sugars9.7 g
Total Fat0.2 g
Sodium0.5 mg
Potassium109 mg
Calcium3.8 mg
Iron0 mg
Magnesium4 mg
Phosphorus9.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C44 mg
Riboflavin (B2)0.1 mg
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
WHIPPED APPLE SAUCE 1 cup apple sauce White of 1 egg Grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.