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Apple Pie

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Pare and core the fruit, after being wiped clean;
  2. then boil the cores and parings in a little water, till it tastes well.
  3. Strain the liquor, add a little sugar, with a bit of bruised cinnamon, and simmer again.
  4. Meantime place the apples in a dish, a paste being put round the edge;
  5. when one layer is in, sprinkle half the sugar, and shred lemon peel;
  6. squeeze in some of the juice, or a glass of cider, if the apples have lost their spirit.
  7. Put in the rest of the apples, the sugar, and the liquor which has been boiled.
  8. If the pie be eaten hot, put some butter into it, quince marmalade, orange paste or cloves, to give it a flavour.