Applesauce
A historical recipe from Apples in Appealing Ways [1969], by United States. Agricultural Research Service. Human Nutrition Research Division (1969).
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A historical recipe
Apples in Appealing Ways [1969], by United States. Agricultural Research Service. Human Nutrition Research Division (1969). Project Gutenberg eBook #62284.
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
Method
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- 6 servings, about ½ cup each 6 cups apple pieces (cored only, or pared and cored) 1 cup water ¼ to ⅓ cup sugar, as desired Cook apples in the water in a covered saucepan for 10 to 15 minutes or until tender.
- Add additional water, if needed to prevent sticking.
- Mash undrained, cooked, pared apples or put unpared ones through a food mill or sieve.
- Stir in sugar.
- NOTE: Applesauce will vary in texture, juiciness, and tartness with the variety of apple used.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve