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Swiss Apple Pie

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel, core, and quarter some apples.
  2. Boil the peel and the cores with a few cloves in 1/2 pint of water, and sugar enough to sweeten it.
  3. Lay the apples in a pie-dish, mixing with them 1/4 pound grocer's currants which have been washed and dried in a cloth.
  4. Add to the liquor a glass of red wine and the grated rinds and juice of two lemons.
  5. Put this over the apples;
  6. slice in 2 ounces of butter;
  7. line the edges and top with light tart paste;
  8. bake 1 hour.
  9. When done, sift powdered loaf sugar on crust.