Parisian Apple Sauce

Name: Parisian Apple Sauce
Ingredients: Boil until soft i pound of finely sliced apples; i gill of water; i ounce of butter; grated yellow rind of ^ a lemon; 2 bay leaves; 2 ounces of sugar; siir in I tablespoonful of orange flower water; and i of apricot jam

From Delicate dishes, 1896

Mrs. B. B. Bryan

Presented as published in 1896. 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 Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

PARISIAN APPLE SAUCE. Boil until soft i pound of finely sliced apples, i gill of water, i ounce of butter, grated yellow rind of ^ a lemon, 2 bay leaves, 2 ounces of sugar, pass through a sieve, siir in I tablespoonful of orange flower water and i of apricot jam

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