Apple Sauce (No. 304)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

three good-sized baking apples ↝ Apple, baked [Apples]
two table-spoonfuls of cold water ↝ Water, tap [Tap water]
a bit of butter about as big as a nutmeg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tea-spoonful of powdered sugar ↝ Sugars, powdered [Sweets]
lemon-peel, grated, or minced fine, or boil a bit with the apples ↝ Lemon peel, raw [Fruits and Fruit Juices]
No. 304

Instructions (7)

Pare and core three good-sized baking apples.
Put them into a well-tinned pint saucepan, with two table-spoonfuls of cold water.
Cover the saucepan close, and set it on a trivet over a slow fire a couple of hours before dinner.
When the apples are done enough, pour off the water, let them stand a few minutes to get dry.
Beat them up with a fork, with a bit of butter about as big as a nutmeg, and a tea-spoonful of powdered sugar.

N.B.

Some add lemon-peel, grated, or minced fine, or boil a bit with the apples.
Some are fond of apple sauce with cold pork: ask those you serve if they desire it.

Original Text

Apple Sauce.—(No. 304.)

Pare and core three good-sized baking apples; put them into a well-tinned pint saucepan, with two table-spoonfuls of cold water; cover the saucepan close, and set it on a trivet over a slow fire a couple of hours before dinner (some apples will take a long time stewing, others will be ready in a quarter of an hour): when the apples are done enough, pour off the water, let them stand a few minutes to get dry; then beat them up with a fork, with a bit of butter about as big as a nutmeg, and a tea-spoonful of powdered sugar.

N.B. Some add lemon-peel, grated, or minced fine, or boil a bit with the apples. Some are fond of apple sauce with cold pork: ask those you serve if they desire it.

Notes

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