Thursday, May 26, 2011

Apple Sauce

12 apples. 12 lumps of sugar. 1 pint water. 1 ounce fresh butter. 3 or 4 cloves, according to taste.

Peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. Simmer gently until the apples are quite tender. Rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the butter, and continue stirring until thoroughly incorporated, when it is ready for serving.

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