APPLE SAUCE FOR GEESE, PORK, &c

Name: APPLE SAUCE FOR GEESE, PORK, &c
Cuisine: England
Ingredients: 6 good-sized apples; sifted sugar to taste; a piece of butter the size of a walnut; water

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

6 good-sized apples
sifted sugar to taste
a piece of butter the size of a walnut
water

Instructions

Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness.
Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp.
Beat them up, adding sugar to taste, and a small piece of butter This quantity is sufficient for a good-sized tureen.