Apple Sauce
From The book of plain cooking, 1904
Do not let it remain in the saucepan.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 34. The excerpt below is the record exactly as published.
Apple Sauce Pare the apples, and place them in a sauce- pan with sufficient water to cover them, a piece of finely-pared lemon-peel, and just a squeeze of the juice, and a little sugar. Let them boil, and then simmer till they are reduced to a pulp. Then add a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.