Since it is apple season in New England…here’s a recipe for apple sauce…the 1800s way!
In the country it is thought almost as indispensable to provide the stock of apple sauce for winter use, as the pork; and there is no doubt of the healthiness as well as pleasantness of fruit taken in this way as food. To eat with meat it is best made of sour apples, not too mellow, but pleasant flavored. Boil down new sweet cider till it is nearly as thick, when cold, as molasses; strain it through a sieve; wash the kettle (it must be brass) put in the syrup, and as soon as it boils put in the apples, which must have been previously pared, quartered and cored. Stew over a slow fire of coals till very tender. A barrel of cider will make half a barrel of very strong apple sauce, which will keep through the winter.
If you like it sweet to eat with tea, use sweet apples, and skim out the whole quarters, when soft; then boil the syrup and pour over them.
Brought to you by: The Good Housekeeper, by Sarah Josepha Buell Hale, 1839