To stew Pippins whole

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 stewing liquid
Main ingredient
Instructions (10)
  1. Pare the pippins.
  2. Put the parings into a sauce-pan with water enough to cover them, a blade of mace, two or three cloves, and a piece of lemon-peel.
  3. Let them simmer until there is just enough liquid to stew the pippins in.
  4. Strain the liquid.
  5. Return the strained liquid to the sauce-pan and add sugar enough to make it like a syrup.
  6. Put the pippins into a preserving-pan, or clean stew-pan, or large sauce-pan.
  7. Pour the syrup over the pippins, ensuring there is enough to stew them in.
  8. Stew the pippins until they are soft.
  9. Take the pippins out and lay them in a little dish with the syrup.
  10. Serve when cold.
Original Text
To stew Pippins whole. TAKE twelve golden pippins, pare them, put the parings into a sauce-pan, with water enough to cover them, a blade of mace, two or three cloves, a piece of lemon-peel, let them simmer till there is just enough to stew the pippins in, then strain it, and put it into the sauce-pan again, with sugar enough to make it like a syrup; then put them in a preserving-pan, or clean stew-pan, or large sauce-pan, and pour the syrup over them. Let there be enough to stew them in: when they are enough, which you will know by the pippins being soft, take them up, lay them in a little dish with the syrup; when cold, serve them up; or not, if you choose it.
Notes
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