Puree of Apples
From The spirit of cookery, 1895
Mild or sweet apples produce a flat puree.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 198. The excerpt below is the record exactly as published.
Puree of Apples is well known in this country under the name of apple sauce. The apples used in its production should be sour, such as Wellingtons ; mild or sweet apples produce a Hat puree. Apples have this advantage in cook- ing, that they fall to pulp completely with moderate stirring, and do not require to be rubbed through a tammy ; but such passing makes the pur6e more smooth, and distributes the sugar and spice
Cook this with the app: pantry check, scaling, and the assistant.