Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Sauce | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight cloves
- one cup of sugar
- two cups of apple sauce all one tablespoon
- eight sour apples
- one cup of water
- 52 two hundred
- one tablespoon
- cloves
Directions
Wipe, quarter, pare and core eight sour apples. Put in a sauce pan, sprinkle with sugar; add eight cloves and enough water to prevent apples from burning. Cook to a mush, stirring occasionally.
APPLE SAUCE.— I.
Cut into eighths and core unpared King or Baldwin apples; cook quickly in thin syrup. The skins give it a pretty pink color.
APPLE SAUCE.— II.
Wipe, quarter, pare and core eight sour apples. Make a syrup by boiling seven minutes one cup of sugar and one cup of water with thing shaving from rind of a lemon. Remove rind and add enough apples to cover bottom of sauce pan and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples.
52 Two Hundred and Nine Ways of Preparing the Apple.
APPLE SAUCE.— III.
To every two cups of apple sauce all one tablespoon or freshly grated horseradish which has been soaked in mild vine- gar and then squeezed dry. This should be served with roast pork.