Apple Soup

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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

Ingredients 2 ingredients

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

111.
INGREDIENTS.--2 lbs.
of good boiling apples, 3/4 teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock.
Mode.--Peel and quarter the apples, taking out their cores;
put them into the stock, stew them gently till tender.
Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.
Time.--1 hour.
Average cost per quart, 1s.
THE APPLE.--This useful fruit is mentioned in Holy Writ;
and Homer describes it as valuable in his time.
It was brought from the East by the Romans, who held it in the highest estimation.
Indeed, some of the citizens of the "Eternal city" distinguished certain favourite apples by their names.
Thus the Manlians were called after Manlius, the Claudians after Claudius, and the Appians after Appius.
Others were designated after the country whence they were brought;
as the Sidonians, the Epirotes, and the Greeks.
The best varieties are natives of Asia, and have, by grafting them upon others, been introduced into Europe.
The crab, found in our hedges, is the only variety indigenous to Britain;
therefore, for the introduction of other kinds we are, no doubt, indebted to the Romans.
In the time of the Saxon heptarchy, both Devon and Somerset were distinguished as the apple country;
and there are still existing in Herefordshire some trees said to have been planted in the time of William the Conqueror.
From that time to this, the varieties of this precious fruit have gone on increasing, and are now said to number upwards of 1,500.
It is peculiar to the temperate zone, being found neither in Lapland, nor within the tropics.
The best baking apples for early use are the Colvilles;
the best for autumn are the rennets and pearmains;
and the best for winter and spring are russets.
The best table, or eating apples, are the Margarets for early use;
the Kentish codlin and summer pearmain for summer;
and for autumn, winter, or spring, the Dowton, golden and other pippins, as the ribstone, with small russets.
As a food, the apple cannot be considered to rank high, as more than the half of it consists of water, and the rest of its properties are not the most nourishing.
It is, however, a useful adjunct to other kinds of food, and, when cooked, is esteemed as slightly laxative.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Vegetable peeler
Sieve