Apple Sauce I
From Scientific cooking with scientific methods, 1911
Serves 1
The skin will add a nice color to sauce.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 156. The excerpt below is the record exactly as published.
Apple Sauce I. Use a bright red apple. Wash, wipe and remove any imperfect places and seeds, cut into quarters, and put on in enough boiling water
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