Black Caps

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Cut twelve large apples in halves, and take out the cores.
  2. Place them on a thin patty-pan, or mazareen, as close together as they can lay, with the flat side downwards.
  3. Squeeze a lemon over them.
  4. Add two spoonfuls of orange-flower water and pour over them.
  5. Shred some lemon-peel fine and throw over them.
  6. Grate fine sugar all over them.
  7. Set them in a quick oven, and half an hour will do them.
  8. When you send them to table, throw fine sugar all over the dish.
Original Text
To make Black Caps. CUT twelve large apples in halves, and take out the cores, place them on a thin patty-pan, or mazareen, as close together as they can lay, with the flat side downwards, squeeze a lemon in, two spoonfuls of orange-flower water, and pour over them; shred some lemon-peel fine and throw over them, and grate fine sugar all over. Set them in a quick oven, and half an hour will do them. When you send them to table, throw fine sugar all over the dish.
Notes
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