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Apple Sauce, No.1

  • Apples
  • Sugar
  • Gelatine
Cook the apples until they are quite tender. Stir them thoroughly so there will be no unsightly lumps at all. Add the sugar and a little gelatine dissolved in lukewarm water, a tablespoonful in a pint of sauce. Pour the sauce into bowls. When cold, it will be stiff like jelly and can be turned out on a plate. Cranberry sauce can be treated in the same manner.
Submitted by Tess M Jun 28, 2009
15 min 30 min 45 min
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