Stewed Apples

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (9)
for the apples
for the sauce
for decoration
Instructions (14)
  1. Peel and take out the core of several sound good cooking apples.
  2. Put each prepared apple in water into which the juice of a lemon has been squeezed.
  3. When all apples are prepared, arrange them in a saucepan.
  4. Cover the apples with water and add sugar to sweeten thoroughly.
  5. Cook quickly for about twenty minutes, taking care to keep them whole.
  6. Lift out the cooked apples.
  7. Place the apples on a glass dish.
  8. Add a little lemon juice to the apple juice remaining in the saucepan.
  9. Add more sugar if necessary.
  10. Add a few drops of cochineal.
  11. Add the rind of a pineapple, if possible.
  12. Boil the sauce quickly until considerably reduced and quite thick.
  13. Pour the sauce over the apples.
  14. Decorate each apple with a little red currant jelly.
Original Text
Stewed Apples Peel and take out the core of several sound good cooking apples, putting each when finished in water into which the juice of a lemon has been squeezed. When they are all prepared arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about twenty minutes, taking care to keep them whole. Lift out the apples. Place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of cochineal (and, if possible, the rind of a pine-apple). Boil quickly until considerably reduced—and quite thick. Pour over the apples. Decorate each apple with a little red currant jelly. [Pg 30]
Notes
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