Put into a wide Nottingham jar, w'ith a cover, two quarts of
golden pippins, or of the small apple which resembles them in
appearance, called the orange pippin (this is very plentiful in the
county of Kent), pared and cored, but without being divided ; strew
amongst them some small strips of very thin fresh lemon-rind, throw
on them, nearly at the top, half a pound of good Lisbon sugar✪ Baked Compote of Apples, and
set the jar, with the cover tied on, for some hours, or for a night,
into a very slow oven. The apples will be extremely good, if not too
quickly baked : they should remain entire, but be perfectly tender,
and clear in appearance. Add a little lemon-juice when the season is
far advanced.
Apples, 2 quarts ; rind, quite small lemon ; sugar, £ lb. : 1 night
in slow oven ; or some hours baking in a very gentle one.
Obs. — These apples may be served hot as a second course dish ; or
cold, with a boiled custard poured round or over them. They will
likewise answer admirably to fill Gabrielle's pudding , or a vol-au-vent
a, la creme.
DRIED NORFOLK BIFFINS.
The Norfolk biffin is a hard and very red apple, the flesh of the
true kind being partially red as well as the skin. It is most excel-
lent when carefully dried ; and much finer we should say when left
more juicy and but partly flattened, than it is when prepared for
sale. Wipe the apples, arrange them an inch or two apart✪ Dried Norfolk Biffins, and
place them in a very gentle oven until they become so much softened
as to yield easily to sufficient pressure to give them the form of
small cakes of less than an inch thick. They must be set several
times into the oven to produce this effect, as they must be gradually
flattened, and must not be allowed to burst : a cool brick oven is best
suited to them.
NORMANDY PIPPINS.
To one pound of the apples, put one quart of water and six ounces
of sugar ; let them simmer gently for three hours, or more should
they not be perfectly tender. A few strips of fresh lemon-peel and a
very few cloves are by some persons considered agreeable additions to
the syrup.
Dried Normandy pippins, 1 lb. ; water, 1 quart ; sugar, 6 o z✪ Normandy Pippins. ;
5 to 4 hours.
CHAP. XXVIII.]
DESSERT DISHES.
573
Obs. — These pippins, if stewed with care, will be converted into a
rich confection : but they will be very good and more refreshing with
less sugar. They are now exceedingly cheap, and may be converted
into excellent second course dishes at small expense. Half a pound,
as they are light and swell much in the stewing, will he sufficient to
serve at once. Rinse them quickly with cold water, and then soak
them for an hour in the pan in which they are to bo stewed, in a
qiurt of fresh water ; place them by the side of the stove to heat
gradually, and when they begin to soften add as much sugar as will
sweeten them to the taste : they require but a small portion. Lemon-
rind can be added to them at pleasure. We have many receipts for
other ways of preparing them, to which we cannot now give place
here. It answers well to bake them slowly in a covered jar. The^
may be served liot in a border of rice.
STEWED PRUNEAUX DE TOURS, OR TOURS DRIED PLUMS. ✪ Stewed Pruneaux de Tours
Page 496 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Put into a wide Nottingham jar, w'ith a cover, two quarts of
golden pippins, or of the small apple which resembles them in
appearance, called the orange pippin (this is very plentiful in the
county of Kent), pared and cored, but without being divided ; strew
amongst them some small strips of very thin fresh lemon-rind, throw
on them, nearly at the top, half a pound of good Lisbon sugar, and
set the jar, with the cover tied on, for some hours, or for a night,
into a very slow oven. The apples will be extremely good, if not too
quickly baked : they should remain entire, but be perfectly tender,
and clear in appearance. Add a little lemon-juice when the season is
far advanced.
Apples, 2 quarts ; rind, quite small lemon ; sugar, £ lb. : 1 night
in slow oven ; or some hours baking in a very gentle one.
Obs. — These apples may be served hot as a second course dish ; or
cold, with a boiled custard poured round or over them. They will
likewise answer admirably to fill Gabrielle's pudding , or a vol-au-vent
a, la creme.
DRIED NORFOLK BIFFINS.
The Norfolk biffin is a hard and very red apple, the flesh of the
true kind being partially red as well as the skin. It is most excel-
lent when carefully dried ; and much finer we should say when left
more juicy and but partly flattened, than it is when prepared for
sale. Wipe the apples, arrange them an inch or two apart, and
place them in a very gentle oven until they become so much softened
as to yield easily to sufficient pressure to give them the form of
small cakes of less than an inch thick. They must be set several
times into the oven to produce this effect, as they must be gradually
flattened, and must not be allowed to burst : a cool brick oven is best
suited to them.
NORMANDY PIPPINS.
To one pound of the apples, put one quart of water and six ounces
of sugar ; let them simmer gently for three hours, or more should
they not be perfectly tender. A few strips of fresh lemon-peel and a
very few cloves are by some persons considered agreeable additions to
the syrup.
Dried Normandy pippins, 1 lb. ; water, 1 quart ; sugar, 6 o z. ;
5 to 4 hours.
CHAP. XXVIII.]
DESSERT DISHES.
573
Obs. — These pippins, if stewed with care, will be converted into a
rich confection : but they will be very good and more refreshing with
less sugar. They are now exceedingly cheap, and may be converted
into excellent second course dishes at small expense. Half a pound,
as they are light and swell much in the stewing, will he sufficient to
serve at once. Rinse them quickly with cold water, and then soak
them for an hour in the pan in which they are to bo stewed, in a
qiurt of fresh water ; place them by the side of the stove to heat
gradually, and when they begin to soften add as much sugar as will
sweeten them to the taste : they require but a small portion. Lemon-
rind can be added to them at pleasure. We have many receipts for
other ways of preparing them, to which we cannot now give place
here. It answers well to bake them slowly in a covered jar. The^
may be served liot in a border of rice.
STEWED PRUNEAUX DE TOURS, OR TOURS DRIED PLUMS.