A-Pple Butter, American.— Fill a pre-
serving-pan with ai)plcs jjceled, quartered, and
cored. Add a slight fiavouring of cloves, all-
spice, and cinnamon. Cover with good cider✪ Apple Butter, American,
and boil slowly, stirring from time to time with
a wooden spoon, until the whole becomes a dark
brown jam, with only juice sufficient to keep it
soft and buttery. Remove it from the fire, and
place in well-covered jars, and in a few weeks
it will be ready for use. It makes an excellent
substitute for butter, and is very wholesome for
childi-en. Time to prepare, five or six hours.
Probable cost j)er pint, lOd.
Apple Cakes. — Take two pounds of
apples, pare, core, and quarter them. Sl^w
them gently with one pound of sugar, the juice
and finely-chopped rind of a lemon, a table-
spoonful of butter, and half a nutmeg grated.
Beat these ingredients thoroughly together, and
drop them in small rounds upon a sheet of well-
oiled paper. Place them in a cool oven, and
APP
( i^M
APP
bake them until they are firRi, which will take
about a quarter of an hour. They should be
kept in a tin box. Probable cost, Is.
Apple Cake Pudding.— Take three
pounds of fincly-flavoui-ed baking apples, and
boil them to a pulp with the rind of two lemons,
a cupful of water, and eight ounces of sugar.
Beat them well, and mix with them gradually,
six good-sized potatoes, boiled and crushed
quite small. Then add three or four well-
whisked eggs, poui- into a buttered mould, and
boil qujrkly. Serve with sweet sauce. Time
to boil,«ie hour and a half. Sufficient for six
persons, i Probable cost. Is. 2d.
Apple Calf's-foot Jelly.— Take four
poimds -of good cooking apples, core them, and
stew them gently, with the thin rind of two
l^naEs, fl^L a quart of water, until they are
redS|d d a pulp. Then strain the liquid
tM-dHk aFjeUy-bag once or twice, until it is
quiwclear. AATien cool, place it in a saucepan
with three pints of strong calf's-foot stock, the
juice of the lemo✪ Apple Cakesns, sugar to taste, and the
111 If If III
MJk^
JJkiU
JELLY MOULD.
shells and beaten whites of four eggs. Bring
it quickly to a boil, and allow it to sinnner for a
quarter of an hoiu-, being careful not to stii' it.
Draw it from the fire, and let it stand for
another quarter of an hour. Strain it two or
three times through a jeUy-bag, until perfectly
clear. Pour into moulds, and let it stand until
next day. Time to stew the apples, about an
hour. Sufficient for two quart moulds. Pro-
hable cost, 2s.
Apple Charlotte. — Pare, core, and slice
three pounds of good cooking apples, and stew
them gently to a pulp, with a httle sugar and
the thinly-chopped rind of two lemons. Well
butter a mould, and place at the bottom and
round it thin slices of stale bread dipped in
melted butter. Let the pieces of bread overlap
each other, or the apple will escape. Lay a
thin shce of bread the shape of the mould over
the top, cover it with a plate, and place a
weight on it, and bake in a quick oven. Turn
it out, and sci've hot, with sifted sugar. Time
to bake, one hoiir. Probable cost, Is. Sixfficient
for a pint mould. ✪ Apple Charlotte
Page 141 · 5 recipe records on this page
Presented as published in 1892. 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-Pple Butter, American.— Fill a preserving-pan with apples peeled, quartered, and cored. Add a slight flavouring of cloves, allspice, and cinnamon. Cover with good cider, and boil slowly, stirring from time to time with a wooden spoon, until the whole becomes a dark brown jam, with only juice sufficient to keep it soft and buttery. Remove it from the fire, and place in well-covered jars, and in a few weeks it will be ready for use. It makes an excellent substitute for butter, and is very wholesome for childi-en. Time to prepare, five or six hours. Probable cost per pint, lOd.
Apple Cakes. — Take two pounds of apples, pare, core, and quarter them. Stew them gently with one pound of sugar, the juice and finely-chopped rind of a lemon, a tablespoonful of butter, and half a nutmeg grated. Beat these ingredients thoroughly together, and drop them in small rounds upon a sheet of welloiled paper. Place them in a cool oven, and
APP
( i^M
APP
bake them until they are firm, which will take about a quarter of an hour. They should be kept in a tin box. Probable cost, Is.
Apple Cake Pudding.— Take three pounds of finely-flavoured baking apples, and boil them to a pulp with the rind of two lemons, a cupful of water, and eight ounces of sugar. Beat them well, and mix with them gradually, six good-sized potatoes, boiled and crushed quite small. Then add three or four wellwhisked eggs, poui- into a buttered mould, and boil quickly. Serve with sweet sauce. Time to boil, one hour and a half. Sufficient for six persons, i Probable cost. Is. 2d.
Apple Calf's-foot Jelly.— Take four pounds of good cooking apples, core them, and stew them gently, with the thin rind of two lemons, and a quart of water, until they are reduced to a pulp. Then strain the liquid through a jelly-bag once or twice, until it is quite clear. AATien cool, place it in a saucepan with three pints of strong calf's-foot stock, the juice of the lemons, sugar to taste, and the
111 If If III
MJk^
JJkiU
JELLY MOULD.
shells and beaten whites of four eggs. Bring it quickly to a boil, and allow it to sinnner for a quarter of an hoiu-, being careful not to stii' it. Draw it from the fire, and let it stand for another quarter of an hour. Strain it two or three times through a jelly-bag, until perfectly clear. Pour into moulds, and let it stand until next day. Time to stew the apples, about an hour. Sufficient for two quart moulds. Prohable cost, 2s.
Apple Charlotte. — Pare, core, and slice three pounds of good cooking apples, and stew them gently to a pulp, with a httle sugar and the thinly-chopped rind of two lemons. Well butter a mould, and place at the bottom and round it thin slices of stale bread dipped in melted butter. Let the pieces of bread overlap each other, or the apple will escape. Lay a thin shce of bread the shape of the mould over the top, cover it with a plate, and place a weight on it, and bake in a quick oven. Turn it out, and sci've hot, with sifted sugar. Time to bake, one hour. Probable cost, Is. Sufficient for a pint mould.
Records on this page
Apple Butter, AmericanApple CakesApple Cake PuddingApple Calf's-foot JellyApple Charlotte