Apple Sauce
A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).
No ratings yet
A historical recipe
New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.
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
Cook safely
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Wipe, pare and quarter sour apples;
- remove seeds and core;
- put into saucepan and add cold water to almost cover.
- Cook slowly until soft.
- Add about 1/2 cup sugar for each quart of apples.
- Cook a few minutes longer;
- remove from fire;
- add little lemon peel and serve either hot or cold.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Vegetable peeler