Apple Sauce

Ingredients

• 6 or 8 apples
• 1/2 c. sugar

Method

1. 1

   Pare, core, and cut the apples into small pieces.

2. 2

   Cook the apples with enough water to keep them from burning.

3. 3

   When soft, add the sugar and remove from the fire.

4. 4

   Cinnamon or nutmeg to suit taste may be added for variety.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 3. The excerpt below is the record exactly as published.

Apple Sauce 6 or 8 apples. J/£ c. sugar. 1. Pare, core, and cut the apples into small pieces. 2. Cook the apples with enough water to keep them from burning. When soft, add the sugar and remove from the fire. 3. Cinnamon or nutmeg to suit taste may be added for variety. A HANDBOOK OF HOME ECONOMICS 13 Baked Apples Wash and core apples. Place in baking-dish, fill center with sugar, and cover the bottom of the baking- dish with hot water. Bake until soft. Cranberry Jelly 4 c. cranberries. 1 c. boiling water. 2 c. sugar.

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