Stewed Normandy Pippins

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours.
  2. Then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar.
  3. Let them boil slowly until the pippins are half done.
  4. Then add the remainder of the sugar, and simmer until they are quite tender.
  5. Serve on glass dishes for dessert.
Original Text
STEWED NORMANDY PIPPINS. 1563. INGREDIENTS.—1 lb. of Normandy pippins, 1 quart of water, 1/2 teaspoonful of powdered cinnamon, 1/2 teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon. Mode.—Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender. Serve on glass dishes for dessert. Time.—2 to 3 hours. Average cost, 1s. 6d. Seasonable.—Suitable for a winter dish.
Notes
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