The Experienced English house-keeper – Elizabeth Raffald

Pare, core, and slice your Apples, put them in a Sauce Pan, with as much Water as will keep them from burning, set them over a very slow Fire, keep them close covered till they are all of a Pulp, then put in a Lump of Butter, and Sugar to your taste, beat them well, and send them to the Table in a China Bason