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Apple Sauce

A historical recipe from For Luncheon and Supper Guests, by Alice Bradley (1923).

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A historical recipe

For Luncheon and Supper Guests, by Alice Bradley (1923). Project Gutenberg eBook #10582.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 3/4 cup water
  2. 3/4 cup sugar

Method

  1. Put in saucepan Tops, cores, and small pieces of apple removed in the making of apple shells.
  2. Add 3/4 cup water in which apple balls were soaked and cook gently until apple is soft.
  3. Rub through a strainer.
  4. Add 3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency.
  5. This may be used at another meal.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From For Luncheon and Supper Guests, by Alice Bradley (1923). Digitised by Project Gutenberg, eBook #10582 (https://www.gutenberg.org/ebooks/10582). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.