Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Sauces
Apple Sauce (with apples and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

Printer Friendly Version


4 cooking apples, medium size
1/2 teaspoonful lemon juice
1 coffee-spoonful grated lemon rind


"Peel apples, cut them into small pieces and place in a stew-pan with water to cover, and allow to cook until they can be mashed into a pure. Add grated lemon rind and a pinch of salt, remove from heat, and stir in lemon juice and mix well. Serve with roast pork."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

Back to main list