Apple Sauce
Pare and quarter the apples, put them in a porcelain kettle with a little water; boil until tender, then put in sugar to suit the taste; boil a few minutes longer; use only sour, juicy apples. To be eaten cold.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Pare and quarter the apples, put them in a porcelain kettle with a little water; boil until tender, then put in sugar to suit the taste; boil a few minutes longer; use only sour, juicy apples. To be eaten cold.