Name: Apple Sauce
Ingredients: 1 gill of water; a teaspoonful of mixed spice

Apple Sauce

A simple apple sauce made by cooking apples with water, sugar, and mixed spice, then sieving and reheating.

From an old cookbook · modernised transcription

Apple Sauce

Ingredients

1 gill of water
a teaspoonful of mixed spice

Directions

Make the sauce

Pare and core the apples, cut them up, and cook them with 1 gill of water until quite mashed up.
Add 1-1/2 oz. of sugar (or more, according to taste) and 1/2 teaspoonful of mixed spice.
Rub the apples through a sieve.
Re-heat.

Serve

Serve. Can also be served cold.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Apples (in the method): Break down into soft pulp that forms the body of the sauce.
Sugar (in the method): Adds sweetness and balances the tartness of the apples.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.