Apple Sauce
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Apple Sauce. Take half a dozen good sized apples and throw them into cold water, after paring and coreing them. Then put them into a saucepan with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding a little sugar to taste and a small piece of butter
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