Apple Sauce

Ingredients

• 1 teacup water
• 1 teaspoon butter
• 1 teaspoon castor sugar
• A third of a square of dried apple
• 1 clove

Method

1. 1

   Soak the dried apple in cold water for an hour.

2. 2

   Drain and boil with water and clove until reduced to a pulp.

3. 3

   Add butter and sugar, adjusting consistency with water if necessary.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 36. The excerpt below is the record exactly as published.

1 teaspoon butter or lard. 1 egg. 1. Skin and mince the the livers for a minute or 1 lard and mince them. Mi Stuffing. § teaspoon salt. | teaspoon pepper. 1 or 2 sausages or a little raw minced chicken, or ham, or bacon. (A teaspoon chopped parsley and a teaspoon dried thyme.) sausages, mince the onion. Fry ,wo in a small teaspoon butter or x, in the small pudding basin, the sausages, onion, livers, bread crumbs, butter, salt, pepper, (parsley and thyme if obtainable). Add lastly the beaten egg. Mix to a stiff paste and stuff the duck with it. If no sausages, or ham, or bacon, but only raw minced chicken, use two eggs. 2. Roast exactly like a fowl ; paint with a little of the lard, sprinkle with salt and pepper and add the tablespoon water and a little more lard or butter if necessary to the FOWLS. 77 tin after the first basting has been done. A good sized duck will take nearly an hour to roast, a young one under three quarters. A third of a square of Prevet apple. 1 clove. 1. Soak the dried apple Apple Sauce. 1 teacup water. $ teaspoon butter. 1 teaspoon castor sugar

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