Apples Stewed
From Lessons on cookery, for home and school use (1878).
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Credit
From Lessons on cookery, for home and school use (1878), printed page 42, digitised by the Internet Archive: https://archive.org/details/b21524324
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- one tablespoonful of sugar
- three teaspoonfuls of water
- one cupful and strain over
- eight eating apples
Method
- Take six or eight eating apples, peel and core them carefully, fill the centre where the cores have been withdrawn.
- Put them into a stewpan with six cloves and a bit of nutmeg as large as a pea, and a little bit of either lemon or orange rind, one tablespoonful of sugar, also three teaspoonfuls of water, boil till the apples are tender, lift them out on to a clean dish, reduce the syrup to about one cupful and strain over the apples.
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