Coddled Apples
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
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.
Method
Chef Wood
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- Take fair early apples, wipe them, lay them in a preserving kettle, and put to half a peck a coffee-cup of brown sugar, and half a pint of water.
- Cover them and boil them gently, until they are tender and penetrated with the sugar.
- They may be done quite as well in a jar in the oven, but care must be taken that they are not cooked too much.
- Early apples will bake with a very moderate heat.
Plating
Cookware for this recipe
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Saucepan
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Kettle