Apple Sauce

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) apples
  • curl of lemon peel
  • sugar


Peel and core the apples and cut into thin slices. Put them into a saucepan with 1 tablespoonful of water and a piece of lemon peel and stew gently until they become pulp. Sweeten to taste, but not too much as apple sauce is better a little sharp. Put through a moulin or blender. Return to the sauce