Cider Apple-Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 150. The excerpt below is the record exactly as published.
CIDER APPLE-SAUCE. Pare juicy, tart apples, quarter and core them, placft them in a porcelain-lined preserve-kettle, pour over them enough sweet cider to cover them, and stew them to a pulp; if all the cider is absorbed before the apples are done, add a Uttle more ; a little spice in powder
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