Boiled Apple Sauce
Ingredients
Directions
Prepare
Peel, quarter, and core the apples.
Place the apples in a closed-shutting saucepan.
Add ½ tablespoon of water to the saucepan.
Cook and finish
Simmer the apples over a gentle fire until they are well broken, about 30 to 60 minutes.
Finish the sauce as desired.
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.
Explore the science
What each ingredient does
- Apples
- Break down into soft pulp that forms the body of the sauce.
- Water
- Adds moisture to create steam so the apples soften without scorching.
The step that matters
Simmer over a gentle fire until well broken. Low, gentle heat in a covered pan lets the apples soften through steam without scorching on the bottom. Too much heat can burn the fruit before it breaks down.
“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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