I needed to prepare a side dish, a dessert, and a fruit dish for a recent family dinner. I found a recipe for applesauce in an 1877 book, Buckeye Cookery and Practical Housekeeping and decided to try it.

The local grocery store sold several types of apples. I usually choose Granny Smith for pies but didn’t know if that type was best for applesauce. I chose Gala apples. Not only are they my daughter’s favorite brand, but they also are good for cooking and sauces.

Mrs. W. W. W.’s recipe called for enough apples to fill a gallon-sized porcelain kettle. I didn’t need that much so I bought 8 apples.

I heated ½ gallon of apple cider in a large kettle to boiling while I peeled, cored, and quartered the fresh apples. Evidently, I’m pretty slow because the cider began to boil before the apples were all quartered. I turned it off until the apples were peeled.

Wash apples and drain. Then add the fresh fruit slowly into the hot cider. Gently boil on a medium heat.

Mrs. W. advised covering the kettle with a plate and keep it on until done. (This keeps the apples from dropping to the bottom and scorching.) I used a plate instead of a lid, allowing an opening for air to escape so the liquid wouldn’t boil over.

Mrs. W. only said to cook the apples until done. I cooked them about 25 minutes when they were very tender. I think they’d have been fine if removed from heat after 20 minutes.

I set them aside to cool. Then the excess cider was drained from the apples. I left about a cup of cider in the cooked apples—you might like more or less.

I mashed the apples but left them a little chunky. That was the recipe—no sugar or spices. I fully intended to add brown sugar, cinnamon, and vanilla flavoring.

It didn’t need them. The applesauce tasted sweet and delicious.

I will make this again for my family. Hope your family enjoys it!

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.