Apple Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at ...
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Ingredients
- 6 Large Apples
- 2 Tablespoonfuls of Butter
- 4 Cloves, Ground
- A Stick of Cinnamon, Ground Fine
- A Cupful of Water
- Sugar to Taste
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