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Apple Porcupine

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

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A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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

Ingredients 3 ingredients

  1. one and one-half cups sugar
  2. one and one-half cups water
  3. eight apples

Cook safely

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

  • 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.

Method

  1. Make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water.
  2. Wipe, core, and pare eight apples.
  3. Put apples in syrup as soon as pared, that they may not discolor.
  4. Cook until soft, occasionally skimming syrup during cooking.
  5. Apples cook better covered with the syrup;
  6. therefore it is better to use a deep saucepan and have two cookings.
  7. Drain apples from syrup, cool, fill cavities with jelly, marmalade, or preserved fruit, and stick apples with almonds blanched and split in halves lengthwise.
  8. Serve with Cream Sauce I.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Colander
Source Public domain in the USA
Credit

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

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.