Apple Sauce
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.
Apple Sauce 4 apples, 2 tablespoonsful of 2 tablespoonsful of water, sugar, \ oz. butter. Method. — Pare, core, and quarter the apples. Stew them in the water and sugar till a pulp. Stir frequently and beat till smooth when cooked. Add the butter and serve very hot. Jam Sauce 2 tablespoonsful of jam, i tablespoonful of 1 gill of water, sugar, Carmine, if necessary. Method. — Boil sugar, jam and water together till a syrup. Strain, colour if necessary. Treacle Sauce 2 tablespoonsful of A squ
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