Recipe or source entry
Apple Sauce
Peal, core, and slice up six apples, and put them into a small stewpan with one ounce of sugar and the rind of half a lemon; add a small piece of butter and a gill of water; stew over a slow fire until the apples are dissolved, then rub through a sieve, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/apple-sauce.html- Legacy revision
8531e8373e9b- Source checksum
fc3d2de125505a3dcd77f0dd325e7d0c54ac37953a08957a4fb9f3bab97e5af1- Legacy text checksum
31aacd341b89c8e610d38ba445a256d3da494cd48b9e434252f078ad24752abd
Cite this page
Apple Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/apple-sauce.html