apple.sauce@2butter.ca

Mary T. Goodwin and Gerry Pollen in Creative Food Experiences for Children (Center for Science in the Public Interest, 1974) set out two learning objectives for a lesson focusing on apples.

The children will observe the changes made by grinding apples to make raw applesauce.

The children will observe how heat changes apples by making cooked applesauce.

Reminds me of the slow patient stirring of gently bubbling applesauce to make apple butter.