vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Apple Sauce
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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 Rural cook book (1907), page 58. The excerpt below is the record exactly as published.
Steamed Apple Sauce,— Pare and slice the apples rather thinner than for sauce cooked in the usual way, dropping into cold water as you slice them. Drain, turn into the Inner vessel of a double boiler, and fit on the • cover. Fill the outer kettle with warm water and bring to a steady boil. Keep this up for half an hour after the boil begins, then lift the lid and beat the soft apple to a mush with a spoon. Close and cook 15 minutes longer. Run through a colander or a vegetable press, sweeten to taste while hot
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