Apple Sauce

Ingredients

• Cook the apples until they are very tender
• add the sugar
• a tablespoonful of gelatine dissolved in warm water
• boil the syrup half an hour longer

Method

1. 1

   Cook apples until tender, stir until smooth, add sugar and gelatine.

2. 2

   Pour into bowls and chill until set.

3. 3

   Serve cold.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 101. The excerpt below is the record exactly as published.

APPLE SAUCE. When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling SAUCES AND DEESSINGS. 155 water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender ; remove to a dish carefully; boil the syrup half an hour longer

Cook this with the app: pantry check, scaling, and the assistant.