Apples a la Portugaise

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

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.

1398.
INGREDIENTS.--8 good boiling apples, 1/2 pint of water, 6 oz.
of sugar, a layer of apple marmalade No.
1395, 8 preserved cherries, garnishing of apricot jam.
Mode.--Peel the apples, and, with a vegetable-cutter, push out the cores;
boil them in the above proportion of sugar and water, without being too much done, and take care they do not break.
Have ready a white apple marmalade, made by recipe No.
1395;
cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain, pile them neatly on the marmalade, making them high in the centre, and place a preserved cherry in the middle of each.
Garnish with strips of candied citron or apricot jam, and the dish is ready for table.
Time.--From 20 to SO minutes to stew the apples.