BUTTERED APPLES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 entremets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Pare the apples, and take out the cores without dividing them
  2. Boil up the sugar and water for a few minutes
  3. Lay in the apples, and simmer them very gently until tender, taking care not to let them break
  4. Have ready sufficient marmalade made by recipe No. 1395, and flavoured with lemon, to cover the bottom of the dish
  5. Arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade
  6. Place the dish in the oven for 10 minutes
  7. Sprinkle over the top sifted sugar
  8. Brown it before the fire or with a salamander, and serve hot
Original Text
BUTTERED APPLES (Sweet Entremets). 1390. INGREDIENTS.—Apple marmalade No. 1395, 6 or 7 good boiling apples, 1/2 pint of water, 6 oz. of sugar, 2 oz. of butter, a little apricot jam. Mode.—Pare the apples, and take out the cores without dividing them; boil up the sugar and water for a few minutes; then lay in the apples, and simmer them very gently until tender, taking care not to let them break. Have ready sufficient marmalade made by recipe No. 1395, and flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot. Time.—From 20 to 30 minutes to stew the apples very gently, 10 minutes in the oven. Average cost, 1s. 6d. Sufficient for 1 entremets. Note.—The syrup that the apples were boiled in should be saved for another occasion.
Notes
—