Apple Sauce
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 55. The excerpt below is the record exactly as published.
APPLE SAUCE Quarter and core 12 tart cooking apples. Steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet. If the apples are not very sour, add the juice of a ^ lem
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