Apple Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Time to simmer: half an hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 382. The excerpt below is the record exactly as published.
Apple Sauce. — Pare, core, and slice a dozen apples ; place them in a saucepan with just enough water to keep them from burning. Let them simmer, stirring frequently, un- til they are reduced to pulp. Turn them into a bowl, and beat them well with one teaspoonful of sugar, the juice of a lemon, and a small piece of butter
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