Photo: Matheus Cenali
Ingredients
- four quarts of new cider until it is reduced to two quarts
- two quarts
- cinnamon
Directions
1
Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg