Apple Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.
Apple Sauce Take half a dozen good cooking-apples, pare and core them. Then put them into a stewpan with just sufficient water to moisten them ; boil till soft. Add a little Demerara sugar, a piece of butter the size of a pigeon's egg
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