Apple Sauce
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all;
- add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce;
- pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate.
- Cranberry sauce can be treated in the same way.
- Many prefer this to plain stewing.
- Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate.
- Select firm, round greenings;
- pare neatly and cut in halves;
- place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples.
- Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape.
- Stew slowly until the pieces are very tender;
- remove to a dish carefully;
- boil the syrup half an hour longer;
- pour it over the apples and eat cold.
- A few pieces of lemon boiled in the syrup adds to the flavor.
- These sauces are a fine accompaniment to roast pork or roast goose.