vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce
From The new practical housekeeping, 1890
Serves 8
Can be baked or made with cider.
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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 242. The excerpt below is the record exactly as published.
Apple Sauce. — Pare, core and cut in quarters apples that do not cut to pieces easily, and put on to stew in cold water with plen- ty of sugar. Cover closely and stew an hour or more. The addition of the sugar at first preserves the pieces whole. If they are pre- ferred finely mashed stir occasionally while cooking and add sugar after they are done. Flavor with nutmeg, cinnamon, or cloves, if liked, and some stir in piece of fresh butter. Or, for JBaked Apple Saucej pare, core and quarter tart apples, put a layer in earthen baking-dish, add lumps of butter, sprinkle with sugar and a little cinnamon, then a layer of apples, etc., till dish is full ; bake till soft. Or, omit butter and cinnamon, and add quarter cup water and half cup stlgar to four quarts prepared apples
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