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Apple Sauce (Sauce aux Pommes)
From Cookery for every household, 1914
Serves 2
Apple sauce is frequently a bad colour owing to the apples being cut with a steel knife; and the sauce stirred with a metal spoon, or an iron saucepan being used. The above directions must be carefully followed to ensure success. This sauce is used as an accompaniment to roast pork, roast duck, goose, or young pig.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 307. The excerpt below is the record exactly as published.
Apple Sauce (Sauce aux Pommes) \ lb. sharp green apples. 1 table-sp. brown sugar. 1 oz. butter. A pinch of nutmeg. | gill water
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