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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Butter
  2. Cut
  3. Water
  4. Quince
  5. a stick of cinnamon
  6. Currants
  7. Cloves
  8. Sugar
  9. Raspberries
  10. Must
  11. Apples
  12. Cream
  13. Plums
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

  2. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wipe, pare, core with the instrument, and slice the apples.
  2. Lay a strip of puff-paste round the edge of the dish.
  3. Put in a layer of the sliced fruit, then sugar and whatever seasonings you use.
  4. A mixture of quince greatly improves the flavour.
  5. Proceed in this manner till the dish is heaped, keeping the fruit highest in the middle.
  6. Cover it with puffpaste, and ornament the top with leaves, flowers, &c.
  7. — Obs.
  8. A variety of apples besides codlins are used for baking, though russetings, Ribstone pippins, golden pippins, and such as are a little acid, are esteemed the best.
  9. Apple-pie is generally seasoned with pounded cinnamon and cloves, lemon-grate, quince marmalade, candied citron or orange-peel.
  10. If the apples have become dry and insipid, the parings and cores may be boiled with a stick of cinnamon, and the strained liquor added to the pie.
  11. Apple-pie is liked best hot.
  12. It is eaten with plain cream or made cream.
  13. It was wont to be buttered, and this is still the practice in some provincial situations in England, though buttered pease and buttered apple-pie, for some reason which we do not comprehend, have latterly come to be considered ungen teel, if not absolutely vulgar.
  14. Buttering is performed by putting a piece of butter into the hot pie when it is cut open.
  15. Apples must be thrown into plenty of water as they are pared, or they will become black.
  16. 805.
  17. Ripe Fruit Pies.
  18. — Black cherries and currants, dam- sons, plums of all kinds, currants, or raspberries and currants mixed, apricots, and gooseberries, are all made into fruit-pies.
  19. Place the fruit, picked and washed, in a flattish pie-dish, raising it high in the middle.
  20. Allow enough of sugar,, and cover with a rich light paste, which fruit-pies require more than those made of meat.
  21. 806.
  22. Gooseberry-pie.
  23. — Top and tail as many unripe goose- berries as will fully fill your dish.
  24. Line the dish, or merely border it with paste.
  25. Put in the fruit, and plenty of moist sugar, and cover the pie with good puff-paste.
  26. The gooseberries may be first stewed in the sugar.
  27. — Obs.
  28. All fruit, as it goes on to ripen, requires more sugar till fully ripe.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Sieve