Golden Pippins another way

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

syrup

half a pint of white wine ↝ Wine, white [Wine]
a gill of water ↝ Water, tap [Tap water]
a stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
a bit of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
plenty of loaf sugar ↝ Sugar, NFS [Sugars and honey]

apples

twelve large pippins pared and cored ↝ Apple, raw [Apples]

serving

chopped cleared calves feet jelly ↝ Jellies [Sweets]

Instructions (5)

Boil the white wine, water, cinnamon, cloves, coriander seeds, lemon peel, lemon juice, and loaf sugar for a quarter of an hour.
Strain the liquor over twelve large pippins that have been pared and cored.
Stew the apples gently until done and the liquor has reduced to a strong syrup that will adhere to the apples.
Put the apples into a dish.
When cold, serve them up with chopped cleared calves feet jelly around them.

Original Text

Golden Pippins another way.

Take half a pint of white wine, a gill of water, a stick of cinnamon, a few cloves and coriander seeds, a bit of lemon peel, a little juice, and plenty of loaf sugar; boil them a quarter of an hour. Then strain the liquor to twelve large pippins pared and cored, stew them gently till done, and the liquor reduced to a strong syrup of a consistence sufficient to adhere to the apples, and put them into a dish. When cold serve them up with chopped cleared calves feet jelly round them.

[193]

Notes

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