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Apple Sauce
Sauces and Spicery

Pureed apple, slightly sweetened if necessary. Accompanies roast pork and light meats (Soyer 1845, etc)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

414. Apple Sauce - Peel six good-sized apples, cut in four pieces, cut out the core, slice them fine, put into a stew pan with one ounce of brown sugar and a gill of water; stew till in pulp, and serve with roast pork, goose, and duck.



See also: Apple Butter


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