Apple Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. apples
  • 2 tablesp. water
  • ½ oz.


Stew the apples very gently with the water, butter and lemon rind until they are pulpy. Beat them quite smooth or rub them through a hair or nylon sieve. Reheat the sauce with the lemon juice and sweeten to taste.

Serve with roast pork, roast goose or pork sausages. Excellent also as a sweet sauce with ginger pudding.