Applepie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For the filling

apples ↝ Apple, raw [Apples]
a little water ↝ Water, tap [Tap water]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a bit of bruised cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half the sugar ↝ Sugar, NFS [Sugars and honey]
shred lemonpeel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a glass of cyder
the rest of the apples ↝ Apple, raw [Apples]
sugar ↝ Sugar, NFS [Sugars and honey]
the liquor that you have boiled

For the crust

a paste ↝ Guava paste [Jams, syrups, toppings]

Optional additions

some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
quince marmalade ↝ Quinces, raw [Fruits and Fruit Juices]
orange paste ↝ Tomatoes, orange, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (13)

Pare and core the apples, having wiped the outside.
Boil the cores with a little water till it tastes well.
Strain the liquid from the cores.
Add a little sugar and a bit of bruised cinnamon to the strained liquid.
Simmer the liquid again.
Place the apples in a dish, putting paste around the edge.
When one layer of apples is in, sprinkle half the sugar.
Add shredded lemon peel.
Squeeze in some lemon juice, or add a glass of cyder.
If the apples have lost their spirit, add the rest of the apples, sugar, and the liquor that you have boiled.
Cover with paste.
If eaten hot, you may add some butter when cut.
Alternatively, add quince marmalade, orange paste, or cloves to flavour.

Original Text

Applepie.

Pare and core the fruit, having wiped the outside; which, with the cores, boil with a little water till it tastes well. Strain, and put a little sugar, and a bit of bruised cinnamon, and simmer again. In the mean time place the apples in a dish, a paste being put round the edge; when one layer is in, sprinkle half the sugar, and shred lemonpeel, and squeeze some juice, or a glass of cyder; if the apples have lost their spirit, put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot: or put quince marmalade, orange paste, or cloves to flavour.

Notes

—