Recipes

Applesauce

Recipe No. 195 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 5½ gallons, 100 servings, approximately ¾ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 195 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apples, fresh — 35 pounds
  • Water — 8½ quarts (8½ No. 56 dippers)
  • Sugar, granulated — 7½ pounds (3¾ No. 56 dippers)
  • Nutmeg or cinnamon — ¾ ounce (3 mess kit spoons)

Directions

Key ingredients

Cinnamon

  1. Wash apples; remove cores. Cut apples into quarters.
  2. Add water. Heat to boiling point; reduce heat and simmer about 25 minutes or until soft.
  3. Press through a sieve. Add sugar and nutmeg or cinnamon; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples, fresh — 2 lb 12¾ oz Water — 2¾ cups Sugar, granulated — 9⅔ oz Nutmeg or cinnamon — about ⅓ tsp

Six sliced lemons may be added to the applesauce to improve the flavor.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 195, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.