Apple Sauce
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 84. The excerpt below is the record exactly as published.
Apple Sauce. Pare, core, and slice six tart apples, and pnt them in a kettle, with one-half cup of water. Cook and stir until soft (about ten minutes). Then mash tliem through a sieve. Add sugar and nutmeg to taste
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