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Apples Richelieu

A historical recipe from Luncheons, by Mary Ronald (1902).

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A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

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

  1. a pound of hot sugar
  2. a cupful of juice

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

  1. Take out the cores of well-flavored apples and cut them crosswise into halves.
  2. Simmer them in sugar and water until tender.
  3. Let them cool.
  4. Lay several pieces of sliced blanched almonds straight, at regular intervals, upon the flat sides of the apples.
  5. Sprinkle them with powdered sugar and set them in the oven a minute to brown the sugar.
  6. Place candied cherries cut in halves upon the apples between the almonds.
  7. Just before serving put spoonfuls of whipped cream at intervals on a flat dish and place the cold apples upon the cream;
  8. or press the cream through a pastry-bag in circles around the apples.
  9. Select apples of uniform size and shape.
  10. Remove the cores and peel them carefully.
  11. Put them into hot water with sugar and lemon juice.
  12. Cook them slowly until tender, but not so long that they lose shape.
  13. When they are cold fill the centers with sweetened and flavored boiled rice and cover them with apricot or any jam.
  14. Sprinkle them with blanched almonds cut in strips.
  15. Prepare the apples as for No.
  16. 1.
  17. Fill the centers with well-flavored apple purée, or with apple jelly mixed with chopped raisins.
  18. Sprinkle them with granulated sugar and stick into them blanched almonds cut into strips and slightly browned.
  19. Serve with cream, if convenient.
  20. Apple purée and apple jelly can be made from the parings and cores of the apples.
  21. Put these trimmings in a saucepan with a little water and cook them to a pulp.
  22. Press the pulp through a sieve for the purée, or strain it through a cloth for the juice.
  23. Return the juice to the fire, let it boil a minute, then add half a pound of hot sugar to a cupful of juice.
  24. Stir until the sugar is dissolved, and boil until a few drops put on a cold plate jelly.
  25. Turn it into glasses to set.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Sieve
Source Public domain in the USA
Credit

From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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.