To Make Cider Apple Sauce
From The art of cookery, 1899
Serves 4
If canned while hot, cider apple sauce will keep almost indefinitely.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Make Cider Apple Sauce. — Boil sweet cider until it is reduced one half, then add sweet apples that have been pared, quartered, and cored
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