Apple Sauce

Sauce Marmelade de Pommes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Large Apples
  • 2 Tablespoonfuls of Butter
  • 4 Cloves, Ground


Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the fire, and press them through a coarse sieve. Add sugar to taste, add the butter, and set all back on the fire, and let