Foods of England - Apple Sauce

Apple Sauce

Sauces and Spicery

Pureed apple, slightly sweetened if necessary. Accompanies roast pork and light meats (Soyer 1845, etc)

Original Receipt in ‘A Shilling Cookery for The People‘ by Alexis Soyer (Soyer 1845);

414. Apple Sauce – Peel six good-sized apples, cut in four pieces, cut out the core, slice them fine, put into a stew pan with one ounce of brown sugar and a gill of water; stew till in pulp, and serve with roast pork, goose, and duck.

See also: Apple Butter

MORE FROM Foods of England...
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●

Email: [email protected]