Astrakhan Sauce to Serve with Meat Course
From The national course in home economics, 1917
Serves 4
A few pieces of lemon peel boiled in the syrup adds to the flavor.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
ASTRAKHAN SAUCE TO SERVE WITH MEAT COURSE. Select red juicy apples, cut in halves, take out core but do not pare; place in a shallow stew-pan with sufficient water to cover and a cupful of white sugar
Cook this with the app: pantry check, scaling, and the assistant.