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Apples Green

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United Kingdom

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

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 4 ingredients

  1. two ounces of sugar
  2. Cut
  3. Apples
  4. Water

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.
  • 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. Cut some large codlings in quarters ;
  2. core, :: and put them into a brass- pan, with water, arid a little pounded alum ;
  3. turn the green- 1 side downmostj and simmer them on a slow fire till the skin will come oft' easily ;
  4. peel them and put them on the fire again with the same water, and two ounces of sugar, to simmer gently for a little ;
  5. put them on and oft' until they turn again, then take them out and CHAP.
  6. IV.
  7. lay them on a dish.
  8. To every pound of apples, clarify a pound and a quarter of fine sugar, and give them a quick boil in this syrup.
  9. When they are transparent, take them out ol the syrup, and boil it pretty thick.
  10. Tot up the apples, and when the syrup is cold, pour it over them ;
  11. let them stand some days, and if the syrup turns thin, pour it off, boil it up with the apples, and when they are cold, pot them up.
  12. If the syrup turns thin in eight days after, boil them up again.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Spatula