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Dessert

Boiled Apple Sauce

A simple sauce made by simmering peeled, quartered apples in water until soft.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Apple Sauce

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Peel, quarter, and core the apples.

  2. Place 1 tablespoon of water in a saucepan and add the apples.

  3. Simmer gently over low heat for 90 to 100 minutes until the apples are well broken down.

  4. Serve the sauce warm.

Recipe from a historical cookbook (Internet Archive).

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

Cooking apples
Break down into soft pulp that forms the body of the sauce.
Water
Provides initial moisture so the apples can steam and soften without scorching.

The step that matters

Simmer gently over low heat. Low, gentle heat lets the apples soften slowly and break down evenly. Too much heat can scorch the bottom of the pan and leave the sauce uneven.

“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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