APPLES A LA PORTUGAISE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
1.0 entremets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Peel the apples, and, with a vegetable-cutter, push out the cores.
  2. Boil them in the above proportion of sugar and water, without being too much done, and take care they do not break.
  3. Have ready a white apple marmalade, made by recipe No. 1395.
  4. Cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain.
  5. Pile them neatly on the marmalade, making them high in the centre.
  6. Place a preserved cherry in the middle of each.
  7. Garnish with strips of candied citron or apricot jam, and the dish is ready for table.
Original Text
APPLES A LA PORTUGAISE. 1398. INGREDIENTS.—8 good boiling apples, 1/2 pint of water, 6 oz. of sugar, a layer of apple marmalade No. 1395, 8 preserved cherries, garnishing of apricot jam. Mode.—Peel the apples, and, with a vegetable-cutter, push out the cores; boil them in the above proportion of sugar and water, without being too much done, and take care they do not break. Have ready a white apple marmalade, made by recipe No. 1395; cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain, pile them neatly on the marmalade, making them high in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table. Time.—From 20 to SO minutes to stew the apples. Average cost, 1s. 3d. Sufficient for 1 entremets. Seasonable from July to March.
Notes
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