BAKED COMPÔTE OF APPLES

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Put into a wide Nottingham jar, with a cover, the prepared apples.
  2. Strew amongst them some small strips of very thin fresh lemon-rind.
  3. Throw on them, nearly at the top, the sugar.
  4. Set the jar, with the cover tied on, for some hours, or for a night, into a very slow oven.
  5. The apples will be extremely good, if not too quickly baked: they should remain entire, but be perfectly tender, and clear in appearance.
  6. Add a little lemon-juice when the season is far advanced.
Original Text
BAKED COMPÔTE OF APPLES. (Our little lady’s receipt.) Put into a wide Nottingham jar, with a cover, two quarts of golden pippins, or of the small apple which resembles them in appearance, called the orange pippin (this is very plentiful in the county of Kent), pared and cored, but without being divided; strew amongst them some small strips of very thin fresh lemon-rind, throw on them, nearly at the top, half a pound of good Lisbon sugar, and set the jar, with the cover tied on, for some hours, or for a night, into a very slow oven. The apples will be extremely good, if not too quickly baked: they should remain entire, but be perfectly tender, and clear in appearance. Add a little lemon-juice when the season is far advanced. Apples, 2 quarts; rind, quite small lemon; sugar, 1/2 lb.: 1 night in slow oven; or some hours baking in a very gentle one. Obs.—These apples may be served hot as a second course dish; or cold, with a boiled custard poured round or over them. They will likewise answer admirably to fill Gabrielle’s pudding, or a vol-au-vent à la crême.
Notes
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