Stewed 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 (6)
For the stewed pippins
For the cream sauce
For frying
For serving
Instructions (11)
  1. Stew the apples until half done.
  2. Lay the half-done apples on a dish to cool.
  3. Add the yolk of eight eggs and three gills of cream to the syrup.
  4. Strain the syrup mixture and set it over a fire.
  5. Whisk the syrup mixture until it reaches a good thickness.
  6. Let the thickened syrup stand until cold.
  7. Have lard boiling.
  8. Dip the cooled apples in fritter batter.
  9. Fry the battered apples in the boiling lard until they are of a light colour.
  10. Drain the fried apples.
  11. Serve the cold fried apples with the cream sauce underneath and sifted sugar over them.
Original Text
Stewed Pippins another Way. Proceed with the same ingredients as the preceding, but when the apples are half done lay them on a dish to cool, and add to the syrup the yolk of eight eggs and three gills of cream; then strain and set it over a fire, whisk it till of a good thickness, and let it stand till cold. Have ready boiling lard, dip the apples in batter of the same kind as for fritters, and fry them of a light colour; then drain them, and when cold serve them up with the cream under and sifted sugar over them.
Notes
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