Apple Sauce

Ingredients

• an apple
• about one-third of a cup of water
• one-third as much sugar as water
• one-half teaspoon of lemon or nutmeg or cinnamon

Method

1. 1

   Wash, pare, core, and cut up the apple.

2. 2

   Use about one-third of a cup of water and one-third as much sugar as water.

3. 3

   The apple should not keep its shape.

4. 4

   Add sugar at the appropriate time.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 6. The excerpt below is the record exactly as published.

APPLE SAUCE A. Class Experiment. THE SPOILING OF FRUITS. Put three test tubes, with corks to fit, in a pan of eold water and heat slowly to boiling. Empty the tubes and half fill with uncooked fruit cut in small pieces. 1. Fill up the first tube with cold water, cork, and seal with paraffin or wax. 2. Cover fruit in the second tube with water and boil for three minutes. Fill up with boiling water ; cork and seal. 3. Repeat (2), but do not cork the tube. 4. Take a tube which has not been boiled. Cook a little fruit separately and, when it is cooled, put it into the tube. Add enough of the fruit and juice to fill it ; cork and seal. Note results at the end of twenty-four and forty-eight hours, and after several days. Under which conditions does the fruit keep ? 1 ,,J« ,Si .-,?*«. B. KEEPING FRUIT FROM BREAKING WHILE COOKING. 1. Pare a peach. Cook half of it in half a cu£ of water. When it is tender, add two tablespoons of sugar. 2. Make a syrup of half a cup of water and two table- spoons of sugar, and cook the other half of the peach in it. Compare the results. C. Prepare coddled apples and apple sauce, using one apple. CODDLED APPLES. The apple may be washed and pared, and cooked whole or quartered and cored ; but th'e whole apple or the piece, whichever is used, should keep its shape. Therefore cook gently. Use one-third as much sugar as water for the small quantity. When shall the sugar be added? A bit of stick cinnamon may be cooked with the apple. APPLE SAUCE. Wash, pare, core, and cut up an apple. Use about one- third of a cup of water to an apple, and one-third as much sugar as water. Here the apple should not keep its shape. When shall the sugar be added? One-half teaspoon of lemon or nutmeg or cinnamon

Cook this with the app: pantry check, scaling, and the assistant.