Apple Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of apples coked with sugar, lemon zest and butter in a water base that's pureed until smooth and is typically served with pork dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Apple Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 50.—APPLE SAUCE.
Peal, core, and slice up six apples, and put them into a small stewpan with one ounce of sugar and the rind of half a lemon; add a small piece of butter and a gill of water; stew over a slow fire until the apples are dissolved, then rub through a sieve, and serve hot.
Modern Redaction
Ingredients:
6 apples, peeled, cored and sliced
30g sugar
freshly-pared zest of 1/2 lemon
1 tbsp butter
140ml water
Method:
Combine the apples in a pan with the sugar and lemon zest. Add the butter then pour over the water and cook gently over low heat until the apples are completely broken down.
Rub through a sieve to make entirely smooth and serve hot.
