Apple Amber
From Royal baker and pastry cook, 1913
This is much more delicate than the usual apple sauce.
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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 44. The excerpt below is the record exactly as published.
APPLE AMBER. — Cover bottom of bak¬ ing dish with water about y inch deep; pare and slice rather tart apples quite thin, lay slices in dish with sugar sprinkled between layers, filling dish to within an inch of top, finishing by a sprinkling of sugar and bits of butter dotted over
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