Baked Apple Sauce
Ingredients
Directions
Bake the apples
Put a tablespoonful of water into a quart basin, and fill it with good boiling apples, pared, quartered, and carefully cored.
Put a plate over, and set them into a moderate oven for about an hour, or until they are reduced quite to a pulp.
Finish the sauce
Beat them smooth with a clean wooden spoon, adding to them a little sugar and a morsel of fresh butter, when these are liked, though they will scarcely be required.
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
- Boiling apples (in the method)
- Break down into a pulp to form the body of the sauce.
- Butter (in the method)
- Adds richness and a smoother, rounder mouthfeel to the sauce.
- Sugar (in the method)
- Adds sweetness to balance the tartness of the apples.
The step that matters
Baking until fully reduced to a pulp. Apples must be cooked until their cell walls break down completely; undercooked pieces stay firm and make the sauce grainy rather than smooth.
“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.
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