Apple-Sauce for Goose
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 27. The excerpt below is the record exactly as published.
Apple-Sauce for Goose. Peel, core, and cut up a gallon of pippins or other fresh apples ; stew them, with a little water added, grate in a bit of the peel of a lemon and all its juice
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