Apple Sauce

Ingredients

• 4 apples
• 1 cup of water
• sugar to taste

Method

1. 1

   Quarter the apples and cook with the water until soft enough to rub through a strainer, adding sugar and spice about 10 min. before removing from fire.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 3. The excerpt below is the record exactly as published.

apple sauce. Allow r c. of fruit for four servings. Wash thoroughly, cover with cold water, soak for several hours, and cook gently in same water till soft. About 1 5 min. before removing from fire add sugar to taste. The flavor is improved by the addition of a few slices of lemon with the sugar. Strain before serving. Stewed apricots. Make as above, omitting lemon. Do not strain. Stewed peaches. Make like Stewed apricots (above). Stewed prunes. Allow 2 c. for four servings. Cook like Dried-apple sauce (above), without straining. Stewed figs. Use pulled figs when possible. Wash and examine carefully ; soak for i hr. in water enough barely to cover. Use same water for cooking them and simmer gently till tender. Sugar and a little lemon juice may be added after cooking if desired. Serve with or without whipped cream. May be cooked in a double boiler. d,:_.ul,CjOO^:;Ic 8 THE PRACTICAL COOKBOOK Staffed prunes. Cook as for Stewed prunes (p. 7). When fruit is soft, remove the stones carefully, place half a walnut in each cavity, and roll prune firmly round it Place fruit, when prepared, in a serving-dish and pour over it the sirup left from cooking the prunes. The sirup should be rather sweet Serve with cream (plain or whipped). Stuffed dates. Dates will not require soaking, but should be washed and dried thoroughly. Remove the stones with a sharp knife and refill the dates with nuts, crystallized ginger, fondant, peanut butter, or cream cheese, made into small rolls after seasoning with a little salt and paprika. When nuts, ginger, or fondant are used, roll the dates in powdered sugar and serve as a confection. Cheese dates or nut-butter dates may be served with a salad or after diimer with crackers. Fresh Fruits Source. See Dried Fruits. Food Value. See Dried Fruits. Cost. Apples, 35^ per pk. 40 to 50 = i pk. Cranberries, 10^ per qt. 4 c. = 1 qt Pineapples, 20^ each. Bananas, 25 ^ per doz. Grapefruit, 8^ each. Rhubarb, 3^ per lb. Oranges, 30^ per doz. Lemons, 25^ per doz. F-».T Su=.. WA«. L.KO« Prics Baked apples .... ^ 8tb, I c. *tsp. _ Scuffed apples

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