vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 179. The excerpt below is the record exactly as published.
Apple-sauce is the usual accompaniment. Cold slaw and cranberry-jelly or stewed cranberries are used in the South with roast pig. Prepare apple-sauce as follows : : — Peel, quarter, and core tart apples ; stew them to a pulp over a slow fire, adding at first three tablespoonfuls of water to a pint of apples, to prevent burning; when the apples are stewed to a pulp, stir them with a tablespoonful of butter
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