vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.
Apple Sauce. — Four large apples, one ounce of butter, one ounce sugar, one gill cold water
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