1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according to taste), 1/2 a teaspoonful of
mixed spice. Pare and core the apples, cut them up, and cook them with the water until quite
mashed up, add sugar and spicbe served cold.

When you wish to serve apple sauce with meat prepare it in this way:-  Cook the apples until they
are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a
little gelatin dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into
bowls, and [...]

1 lb. of good cooking apples
Sugar to taste.
Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of water to prevent them
burning; when quite soft rub the apple through a sieve, and sweeten the sauce to taste. Rubbing
the sauce through a sieve ensures the sauce being free from pieces should the [...]

1-1/2 lbs. of apples
5 oz. of sago
Juice of a lemon
A teaspoonful of ground cinnamon
and sugar to taste.
Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile
have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to
keep the apples from burning; [...]

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of
butter, 3 eggs, sugar to taste. Peel and cut up the apples and melon, and stew the fruit 15
minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered
dish, remove [...]

Core and peel eight apples, put in a dish, fill the places from which the cores have been taken
with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add two
teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk
with a teaspoonful [...]

 
Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce [...]

3 apples
3 eggs
1/4 pound of breadcrumbs
1 lemon
3 ounces sugar
3 ounces of currants
1/2 a wine-glassful of wine
nutmeg, butter and sugar as necessary
Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants;
the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these
and beat [...]

Two quarts of pared and quartered apples, a lemon, two cupfuls of granulated sugar and six
table-spoonfuls of powdered, six eggs, one quart of milk, three teaspoonfuls of corn-starch. Pare
the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a
saucepan with one and two-thirds cupfuls [...]

 
One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful
of salt, an egg, a generous two-thirds of a cupful of milk, two table-spoonfuls of butter, four large
apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the
egg light, and [...]