Chantilly Apple Sauce (with Horseradish)
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 9. The excerpt below is the record exactly as published.
CHANTILLY APPLE SAUCE (WITH HORSERADISH) Pare, core and cut in quarters, five medium-sized Greenings. Cook with very little water; when quite dry, rub through a fine puree strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quantity of whipped cream
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