Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Apple Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Peel, core and quarter the apples
- stew with some water till soft
- sweeten
Method
Press through colander; serve hot or cold.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
APPLE SAUCE. Peel, core and quarter the apples; stew with PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. some water till soft; sweeten
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