gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce for Goose
From A year's cookery, 1880
Serves 4
Adjust sugar to maintain the apples' acidity.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 269. The excerpt below is the record exactly as published.
Apple Sauce for Goose. — Pare, core, and cut into small pieces two or three pounds of baking apples. The quantity must be regulated by the require¬ ments of the family. Put them into a saucepan with two or three spoonfuls of water, cover them closely, and simmer very gently till the apples are quite soft. Shake the pan occasionally to keep the fruit from burning. When done enough, beat them to pulp, add a small piece of butter and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.