Apple Sauce
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
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A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- Pare, core, and quarter enough Baldwin or greening apples to fill a small stoneware jar.
- Add three quarters of a pint of sugar and a quarter of a pint of water;
- cover tightly.
- Set this in the oven of the range as soon as the last meal of the day--dinner or supper, as it may be--is served, and let it remain till breakfast next morning.
- The long, slow cooking gives the apples a deep red color and a flavor quite different from other preparations.
Plating
Cookware for this recipe
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Chef's knife