Apple Sauce

A historical recipe from Ontario Teachers' Manuals, by Ontario. Department of Education (1918).

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A historical recipe

Ontario Teachers' Manuals: Household Science in Rural Schools, by Ontario. Department of Education (1918). Project Gutenberg eBook #20557.

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

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

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.

10 small apples 1/2 c.
sugar 3/4 c.
water Wipe, quarter, core, and pare sour apples;
add the water and cook until the apples begin to soften;
add the sugar and flavouring, cook until the apples are very soft, then press through a strainer and beat well.
Serves eight to ten.
As soon as the class meets, discuss the recipes briefly and put the cereals on to cook at once.
Prepare the fruit.
While the long cooking of the cereal is in progress, discuss the composition, food value, and methods of using cereals.
Then go on with another lesson and call the class together, for serving, later in the day.
Serve the fruit and the cereals together.