Apple Sauce
From Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906).
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A historical recipe
Easy dishes for small incomes, or, The housewife's guide to practical cookery, by E. M Buchan (1906).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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Five large Apples
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Ingredients : Five large Apples Two tablespoonfuls of Brown Sugar Half an ounce of Butter A little Lemon Juice Water.
- 1.
- Peel, core and slice the apples into an enamelled pan.
- 2.
- Pour in sufficient water to cover the apples.
- 3.
- Stew for half an hour with the lid on.
- Then add the butter.
- 4.
- Add the sugar and lemon juice and mash the apples up with a silver fork.
- N.B.
- — Codlins are good faffing apples.
- The butter and lemon may be left out.
- This sauce is served with pork and goose.
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler