Apples Stewed Whole

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

No ratings yet

A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

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.

Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one;
cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon.
Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples were cooked in as will dissolve the sugar;
when it comes to a boil add the apples and cook until clear.
Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit.
Serve very cold with whipped or plain cream.
Bartlett pears may be cooked in the same manner, serving them whole.