734. Apple Bread, Russian fashion

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for the apple bread

one pound and a half of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
a pint and a half of water ↝ Water, tap [Tap water]
twenty-four good brown pippin apples peeled and cut into slices ↝ Apple, raw [Apples]

for serving

a few spoonfuls of currant jelly ↝ Currants, dried [Dried fruits]
two glasses of good old rum ↝ Rum [Liquor and cocktails]
whipped cream in the centre ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of an ounce of candied orange-flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (8)

Put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan.
Place it over a sharp fire and reduce it to a crack.
Have ready twenty-four good brown pippin apples peeled and cut into slices, which put into the sugar, keeping stirred until it becomes quite a thick marmalade.
Take off the fire and put it into a cylinder mould, previously slightly oiled.
Shake it well down, and let it remain until quite cold.
Turn it out of the mould upon your dish.
Have a few spoonfuls of currant jelly in a stewpan, which melt over the fire.
Add two glasses of good old rum, and when partly cold, pour over and serve with whipped cream in the centre, in which you have introduced a quarter of an ounce of candied orange-flowers.

Original Text · last edited 12 days ago

734. Apple Bread, Russian fashion.—Put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan, place it over a sharp fire and reduce it to a crack, have ready twenty-four good brown pippin apples peeled and cut into slices, which put into the sugar, keeping stirred until it becomes quite a thick marmalade, take off the fire and put it into a cylinder mould, previously slightly oiled, shake it well down, and let it remain until quite cold; then turn it out of the mould upon your dish; have a few spoonfuls of currant jelly in a stewpan, which melt over the fire, add two glasses of good old rum, and when partly cold, pour over and serve with whipped cream in the centre, in which you have introduced a quarter of an ounce of candied orange-flowers; if any remain, it will be excellent to make croquettes.

Notes

—