Apple Sauce
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
-----------
Apple Sauce.
Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stir in a good lump of butter, and sugar to taste.
Apple sauce is the invariable accompaniment of roast pork - or fresh pork cooked in any way. If you wish, you can add a little nutmeg.
-----------
Apple Sauce.
Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stir in a good lump of butter, and sugar to taste.
Apple sauce is the invariable accompaniment of roast pork - or fresh pork cooked in any way. If you wish, you can add a little nutmeg.
