vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce
From Cookery and housekeeping, 1882
Serves 6
Serve hot with a rich golden brown color.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 117. The excerpt below is the record exactly as published.
Apple Sauce. Pare, core, and quarter some good cooking apples and throw the quarters into a basin of cold water as you proceed. Have ready a milk saucepan, or a jar which will fit into a bain-marie. Let the apples stew in the jar or milk saucepan till tender. They require very little water, and if cider is to be had, use no water at all. Pass the pulp through a tamis, introduce sugar enough to correct the tartness of the apple, and butter
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