CookEat Recipe
Apple Sauce
A strained cooked green-apple sauce with sugar, cinnamon and a small salt measure for roast duckling. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0188. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose an edible tart green apple product and keep the green colour as a source description, not an assertion of a specific cultivar. Cook until mashable, use the source twenty minutes as a guide, pass through a clean colander and cool promptly if not serving immediately. The sauce is served separately with No. 187 duckling; do not coat the bird with it. Limites : Apple cultivar, starting weight, sweetness, peel/core loss, colander loss, exact texture, cooling time and final sauce volume remain unmeasured. No apple sauce was cooked, strained, measured or tasted.
Method
Steps
Step 1
Core, peel and thinly slice four good-sized green apples. Place in a small saucepan with approximately 57 g sugar, provisionally measured salt and cinnamon, and about 60 mL water.
Step 2
Cover, heat and stir briskly with a wooden spoon while mashing the apples finely. Cook for the printed twenty-minute guide or until mashable.
Step 3
Pass through a colander, cool promptly as appropriate for service and present in a separate sauce bowl with No. 187 roast duckling.
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