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Apple Sauce

Sauces - Table

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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