Dried Apple Sauce

Ingredients

• two pounds dried apples
• one pound raisins
• dried rind of an orange
• water

Method

1. 1

   Look over dried apples carefully and soak until tender in enough cold water to cover, allowing for swelling.

2. 2

   Boil in the water it was soaked in, steadily and slowly, and stir often, keeping closely covered.

3. 3

   Break up the dried rind of an orange for every quart of apple, and boil with it.

4. 4

   When soft, rub through a sieve.

5. 5

   Sweeten to taste and serve cold.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 262. The excerpt below is the record exactly as published.

Dried Apple Sauce. — Look over dried apples carefully ana soak until tender .in enough .cold water to cover, allowing for swelling. The old-fashioned dried ap|)le requires soaking overnight, or for several houcs ; the delicate sliced dfried apple, sold as "evaporated apple,'' requires only about fifteen minutes, in just water enough to coyer. The former must be carefully washed before soaking, but the sliced apple is perfectly clean. Boil in the water it was soaked in, stead- ily and slowly, and stir often, keeping closely covered. Break up the dried rina of an orange for every quart of apple,^ and boil witk it. When soft, like lam, take off and rub through sieve. ^ Sweetea to taste and serve cold: Some like to season highly with cinnamon* To prepare quickly, soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten and season with cinnamon very highly. For a nice sauce with raisins, put two pounds dried apples and one pound raisins

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