{"id":6800,"slug":"apple-sauce-2","title":"APPLE SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["tart apples","water","four tablespoons of sugar (or less) to each pint of apples","cinnamon or grated nutmeg (optional)","stick cinnamon or lemon peel (optional)"],"ingredients_norm":["tart apple","water","sugar to each pint of apple","cinnamon or grated nutmeg","cinnamon or lemon peel"],"steps":["Pare and quarter tart apples.","Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft.","Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.","If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1bf0a10838c483f5648488239559f8e5acb75b6c33862013d2e68520ac9a10c0","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T16:55:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-sauce-2"}