Apple Sauce (Sauce aux Pommes)
From The Swedish, French, American cook book, 1918
Serves 4
Can be served hot or cold with meats.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
Apple Sauce ( Sauce aux Pommes) Take a quart of green apples; wash and core, cut in quarters; put on stove with two cups water and two cups sugar
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