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Baked Apple Sauce
From Modern cookery, in all its branches, 1884
Serves 4
This sauce is superior to boiled apple sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 134. The excerpt below is the record exactly as published.
BAKED APPLE SAUCE. 0 Good .) Put a tablespoonful of water into a quart basin, and fill it with good boiling apples, pared, quartered, and carefully cored: put a CHAP. V.] SAUCES 125 plate over, and set them into a moderate oven for about an hour, or until they are reduced quite to a pulp ; beat them smooth with a clean wooden spoon, adding to them a little sugar and a morsel of fresh butter, when these are liked, though they will scarcely be required. The sauce made thus is far superior to that which is boiled. When no other oven is at hand, a Dutch or an American one would probably answer for it ; but we cannot assert this on our own experience. Good boiling apples, 1 quart : baked 1 hour (more or less accord- ing to the quality of the fruit, and temperature of the oven) ; sugar, 1 oz.
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