Apple Mincemeat.— Stew a pound of
beef imtil very tender, mince it as small as
possible : add two pounds of apples, one pound of
finely-shred suet, two pounds of cm-rants, half
a pound of stoned raisins, and three-quarters of a
pound of sugar. The apples, raisins, and suet
should all be minced separately. Mix these in-
gredients well together, Muth one nutmeg grated,
a little mace, the gravy in which the meat was
stewed, a whole lemon chopped, one glass of
brandy, and two glasses of port wine✪ Apple Mincemeat. Keep it
in covered jars. Time to prepare, about an
hour. Probable cost, 3s. 6d., without the
brandy and wine. Sufficient to make six
poimds of mincemeat.
Apple Mould. — Pare, core, and slice two
pounds of golden pij^iuns. Put them into a
saucepan with a pint of water, one pound of
sugar, and one ounce of isinglass. Let all boil
gently together until the apples are quite soft.
Then beat them well, until quite smooth, with
a few drops of Vanilla flavouring✪ Apple Mould. Oil a mould,
lay the apple smoothly into it, and let it stand
in a cold place. Serve with whijjped cream.
Time to simmer, half an hour. Sufficient for
five or six persons. Probable cost, Is. lOd.,
exclusive of the cream.
Apple Pancakes. — Make a good stiff
batter with four table-spoonfuls of flour, a
little sugar, three eggs, half a junt of milk,
a little powdered cinnamon, and a pinch
of salt. Chop six moderate-sized apples✪ Apple Pancakes very
small, mix them with the batter, and fry- the
pancakes in the usual way. They will require
great care in turning. Time to fry, ten
minutes. Probable cost, Is. Sufficient for
four or five pancakes. Serve one for each
person.
Apple Pancakes (another way).— Make
the batter the same as in the preceding recipe.
Fry the pancakes, and, when they are
browned on both sides, spread a little apple
marmalade thinly over the top ; fold them
in three, and co^-er ■s\ith sifted sugar✪ Apple Pancakes (another way). Serve
on a hot dish. Time to frj-, ten minutes.
Probable cost, Is.
Apple Pasty (or Turn over). —Make a
short crust with half a pound of flour, two ounces
of butter, two ounces of lard, and a little salt✪ Apple Pasty (or Turn over).
Eub the butter thoroughly into the flour, mix
it with very little water, and roll it out thin on
the pastry-board. Stamp out -^-ith a small cup-
plate as many rounds as you wish to make
pasties. Moisten the inside of the round ; lay
stewed api^lcs, sweetened and flavom-cd, on one
half, and lift the other haH right over it. Press
the edges, and bake in a quick oven. A plain
and very nice cmst may be made with good
beef dripping and a little baking-i^owder. Time
to bake, a quarter of an hour. This will make
a dozen pa.sties. Serve one or two for each
person. Probable cost. Id. each.
APP
( 18 )
APP
Page 148 · 6 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
Apple Mincemeat.— Stew a pound of beef until very tender, mince it as small as possible : add two pounds of apples, one pound of finely-shred suet, two pounds of currants, half a pound of stoned raisins, and three-quarters of a pound of sugar. The apples, raisins, and suet should all be minced separately. Mix these ingredients well together, with one nutmeg grated, a little mace, the gravy in which the meat was stewed, a whole lemon chopped, one glass of brandy, and two glasses of port wine. Keep it in covered jars. Time to prepare, about an hour. Probable cost, 3s. 6d., without the brandy and wine. Sufficient to make six pounds of mincemeat.
Apple Mould. — Pare, core, and slice two pounds of golden pippins. Put them into a saucepan with a pint of water, one pound of sugar, and one ounce of isinglass. Let all boil gently together until the apples are quite soft. Then beat them well, until quite smooth, with a few drops of Vanilla flavouring. Oil a mould, lay the apple smoothly into it, and let it stand in a cold place. Serve with whipped cream. Time to simmer, half an hour. Sufficient for five or six persons. Probable cost, Is. lOd., exclusive of the cream.
Apple Pancakes. — Make a good stiff batter with four table-spoonfuls of flour, a little sugar, three eggs, half a pint of milk, a little powdered cinnamon, and a pinch of salt. Chop six moderate-sized apples very small, mix them with the batter, and fry the pancakes in the usual way. They will require great care in turning. Time to fry, ten minutes. Probable cost, Is. Sufficient for four or five pancakes. Serve one for each person.
Apple Pancakes (another way).— Make the batter the same as in the preceding recipe. Fry the pancakes, and, when they are browned on both sides, spread a little apple marmalade thinly over the top ; fold them in three, and cover ■s\ith sifted sugar. Serve on a hot dish. Time to frj-, ten minutes. Probable cost, Is.
Apple Pasty (or Turn over). —Make a
short crust with half a pound of flour, two ounces of butter, two ounces of lard, and a little salt. Eub the butter thoroughly into the flour, mix it with very little water, and roll it out thin on the pastry-board. Stamp out -^-ith a small cupplate as many rounds as you wish to make pasties. Moisten the inside of the round ; lay stewed apples, sweetened and flavoured, on one half, and lift the other haH right over it. Press the edges, and bake in a quick oven. A plain and very nice crust may be made with good beef dripping and a little baking-powder. Time to bake, a quarter of an hour. This will make a dozen pasties. Serve one or two for each person. Probable cost. Id. each.
APP
( 18 )
APP
Records on this page
Apple MincemeatMincemeatApple MouldApple PancakesApple Pancakes (another way)Apple Pasty (or Turn over)