Apples

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for the apples

PARE some apples, take out the cores ↝ Apple, raw [Apples]
to a quart must be heated, put in a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
and two spoonfuls of water ↝ Water, tap [Tap water]
add a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]

for the topping

Beat up the yolks of four or five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
stir in a handful of grated bread ↝ Bread, vegetable [Yeast breads]
and a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (11)

Pare apples, take out the cores, and put them into a skillet.
To a quart of apples, add a quarter of a pound of sugar and two spoonfuls of water.
Heat over a slow fire, stirring constantly.
Add a little cinnamon.
Cook until the mixture is quite thick and resembles marmalade.
Let it cool.
Beat up the yolks of four or five eggs.
Stir in a handful of grated bread and a quarter of a pound of fresh butter.
Form the mixture into desired shapes.
Bake in a slow oven.
Turn upside-down on a plate for serving as a second course.

Original Text

To make some Apples.
PARE some apples, take out the cores, and put them into a skillet; to a quart must be heated, put in a quarter of a pound of sugar, and two spoonfuls of water. Do them over a slow fire, keep them stirring, add a little cinnamon; when it is quite thick, and like a marmalade, let it stand till cool. Beat up the yolks of four or five eggs, and stir in a handful of grated bread and a quar-
ter of a pound of fresh butter; then form to what shape you please, and bake it in a slow oven, and then turn it upside-down on a plate for a second course.

Notes

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