Apple Sauce
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.
Apple Sauce. — Pare, core and slice 4 or 5 apples ; place in a sauce- pan with water sufficient to moisten ; simmer for about J an hour till reduced to pulp. Beat them up, adding a teaspoonful of sugar, a squeeze of lemon, and small piece of butter
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