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From "The Housekeeper's Guide", 1838, Esther Copley


5 or 6 juicy baking apples, peeled
the peel of the apples
a bit of butter (1-2 tablespoons)
1 tablespoon powdered sugar (or more, to taste)
a dash of nutmeg
2 tablespoons cold water or cider lemon peel (optional)

Pare, core and slice 5 or 6 juicy baking apples. Have your saucepan particularly well-tinned and clean. Two tablespoon of cold water or cider will be sufficient to keep the saucepan from burning, and more would only impoverish the sauce.

Instead of putting on the lid of the saucepan, lay the longest pieces of apple peeling to keep in the steam. Some people like the flavor of a bit of lemon peel.

Some apples require long stewing, others boil quickly, and all the time that they are in the saucepan beyond what is really necessary only injures the flavour; therefore calculate as near as may be the time required.

The fire should be clear and slow, and the saucepan not suffered to come too near the fire, lest the fruit should burn.

When done enough they will sink in the saucepan; then remove the peelings from the top and beat up, with a small bit of butter, a teaspoonful of fine powdered sugar and a dust of nutmeg.

This sauce is used with roast pork, goose and duck.

Source: Linda Wolfe, “The Literary Gourmet” (Backinprint).


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