Green Parrot Inn: Apple Sauce Tena May Dowd's Green Parrot Inn served family-style all-you-can-eat fare. The entree was the only dish ordered. Ten minutes after being seated, the entrees were set down by one busboy, and another filled the remaining space on the table with serving bowls of Spanish rice, cottage cheese, green beans flavored with bacon and onion, mashed potatoes with cream gravy on the side, and a homemade applesauce that contained Jonathan apples, sugar and water.
Apple Sauce Source: Famous Green Parrot Recipes, Mrs J.B. Dowd, 1960 Ingredients
Preparation Wash, core and quarter apples. Do not peel. Split each quarter, and place in heavy aluminum kettle. Add sugar and salt (no water), cover kettle tightly and place over low fire. In a little while water will cover apples. Add a small piece of butter, and cook hard with lid off until apples are clear. Do not stir. Let apples stand in kettle for half an hour and they will not break when poured into serving dish. Copyright © 2018 LostDishes.com |
