Apple Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Butter can be added for flavor.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 85. The excerpt below is the record exactly as published.
Apple Sauce. This is a favorite dish to be eaten with fresh pork, roast pig, goose and duck. Use Rhode Island green- ings or any sour, juicy apple; wash and wipe clean. Pare, quarter and core, put in granite kettle, with water to cover well, cook till nearly tender then add sugar according to the acidity of apple. If you wish marmalade add a little more sugar and rub through a sieve. Some like a teaspoon of butter
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