Golden Pippins, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Cut the finest pippins, and pare them as thin as you can.
  2. As you do them, throw them into cold water to preserve their colour.
  3. Make a middling thick syrup, of about half a pound of sugar to a pint of water.
  4. When the syrup boils up, skim it, and throw in the pippins with a bit of lemon-peel.
  5. Keep up a brisk fire; throw the syrup over the apples as they boil, to make them look clear.
  6. When they are done, add lemon-juice to your taste.
  7. When you can run a straw through them they are done enough.
  8. Put them, without the syrup, into a bowl; cover them close.
  9. Boil the syrup till you think it sufficiently thick.
  10. Take the syrup off, and throw it hot upon the pippins, keeping them always under it.
Original Text
Golden Pippins, to stew. Cut the finest pippins, and pare them as thin as you can. As you do them, throw them into cold water to preserve their colour. Make a middling thick syrup, of about half a pound[219] of sugar to a pint of water, and when it boils up skim it, and throw in the pippins with a bit of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as they boil, to make them look clear. When they are done, add lemon-juice to your taste; and when you can run a straw through them they are done enough. Put them, without the syrup, into a bowl; cover them close, and boil the syrup till you think it sufficiently thick: then take it off, and throw it hot upon the pippins, keeping them always under it.
Notes
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