Stewed Apples for Tarts

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 (9)
For stewing apples
For a fine flavoured tart (optional variation)
Instructions (13)
  1. Pare, cut into quarters, and core the apples.
  2. Put the prepared apples into a stewpan.
  3. Add a piece of lemon peel, a little water, and a stick of cinnamon to the stewpan.
  4. Cover the pan tightly.
  5. Place the pan over a fire until the apples are dissolved.
  6. Sweeten the mixture to taste with sifted sugar.
  7. Add one tablespoonful of syrup of cloves.
  8. Rub the mixture through a hair sieve.
  9. Let the stewed apples stand until cold before putting them into the paste.
For a fine flavoured tart
  1. Stew golden pippins in the same manner as described above.
  2. When the stewed pippins are rubbed through the sieve, add only half a tablespoonful of syrup of cloves.
  3. Mix well with the stewed pippins a quarter of a pound of pine-apple jam.
  4. This mixture will keep for a month if kept closely covered.
Original Text
To stew Apples for Tarts. Pare, cut into quarters, and core, some apples; put them into a stewpan, add to them a piece of lemon peel, a little water, and a stick of cinnamon. Cover the pan close, put it over a fire till the apples are dissolved, sweeten to the palate with sifted sugar, add a table spoonful of syrup of cloves, and rub them through a hair sieve. Let it stand till cold before it is put into the paste. N. B. To make a very fine flavoured tart, stew golden pippins in the same manner, and when they are rubbed through the sieve add only half a table spoonful of syrup of cloves, and mix well with it[204] a quarter of a pound of pine-apple jam. This mixture will keep a month if close covered.
Notes
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