No. 34.—Apple Sauce

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Peel, quarter, and core some rich, tart apples; add a very little water, cover and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.