Wipe the apples, but do not peel them, core, quarter,
and cut into slices. Have ready some syrup, made in the
proportions of a pound of sugar (or three-quarters, if they
are very sweet apples) to a pint of water, boiled quickly
for five minutes — either moist or crystallised sugar. Throw
the apples into the boiling syrup, boil rapidly for one hour,
reckoning from its first boiling up — stir frequently. It
should then be clear, and jellied, and stiff. The rapid
boiling drives off the watery particles in steam. Allow one
pound of sugar to half-a-dozen apples. Cloves, cinnamon,
or lemon-peel, may be added to tast✪ Apples (A Nice Way of Cooking)^,
3
I
A] APPLE CAKE-SWISS APPLE CHARLOTTE.
APPLE CAKE.
(This being a pudding is not put with other cakes, Mrs. Strachey's
Recipe.)
Ingredients.
\\ lb. Apples, reeled and cored, i lb. White Sugar,
cut in quarters. 4 pint of Water.
Boil the syrup, then add the apples, let them boil till
quite soft and in a pulp. Add the juice and rind of a lemon✪ Apple Cake
grated. To be done over a quick fire — half an hour. Put
into a mould ; serve cold, with custard or cream.
APPLE CHARLOTTE.
(My own Recipe.)
Ingredients.
I doe. Apples, i tablespoonful of Butler.
4 lb. of Sugar. A few Cloves or Cinnamon,
id. loaf of White Bread, crumbled A wine-glass of Wine,
very fine.
Butter a pie-dish, place in it alternately a layer of
bread-crumbs (dotted with butter), slightly sprinkled with
spice, and then a layer of sugar, and then one of apples.
Fill the dish, taking care to have a layer of crumbs at
the top, pour over it a glass of wine. Bake a nice brown ;
will take one and a half hours. (I generally have a tin
cover over the dish for the first half-hour to steam it a
little.) Turn out of the dish, and serve hot.
SWISS APPLE CHARLOTTE.
Ingredients.
TO or 12 Apples. J lb. Moist Sugar.
Bread and Butter. a Lemons✪ Swiss Apple Charlotte.
Take the crust from a stale loaf, and cut slices of bread
and butter from the crumb. Butter the inside of a pie-dish
and line it with the bread and butter, then add a layer ot
apples, pared, cored, and cut in slices ; strew over them
lemon-peel cut very fine, and sugar ; continue adding
apples, lemon-peel, and sugar until the dish is full. Squeeze
over the whole the juice of two lemons, and cover the dish
with the bread crusts and peel of the apples to prevent
burning. Bake an hour in a quick oven ; when done remove
the crusts and peels, turn out in a dish carefully. Served
with thin custard. (5«c CUSTARD.)
APPLE HEDGEHOG-APPLE SHAPE. [A
APPLE HEDGEHOG, OR ICED APPLES.
Ingredients.
• doz. g[ood Cooking Applet. The rind of lialf a Lemon minced voy
\ lb. Sugar. fine.
I pint Water. The whites of 2 Eggs.
A few Sweet Almonds. 3 tablespoons of Pounded Sugar✪ Apple Hedgehog.
Page 3 · 7 recipe records on this page
Presented as published in 1891. 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
Wipe the apples, but do not peel them, core, quarter, and cut into slices. Have ready some syrup, made in the proportions of a pound of sugar (or three-quarters, if they are very sweet apples) to a pint of water, boiled quickly for five minutes — either moist or crystallised sugar. Throw the apples into the boiling syrup, boil rapidly for one hour, reckoning from its first boiling up — stir frequently. It should then be clear, and jellied, and stiff. The rapid boiling drives off the watery particles in steam. Allow one pound of sugar to half-a-dozen apples. Cloves, cinnamon, or lemon-peel, may be added to taste.
[illustration: APPLE CAKE-SWISS APPLE CHARLOTTE.]
APPLE CAKE. (This being a pudding is not put with other cakes, Mrs. Strachey's
Recipe.) Ingredients. \\ lb. Apples, reeled and cored, i lb. White Sugar,
cut in quarters. 4 pint of Water.
Boil the syrup, then add the apples, let them boil till quite soft and in a pulp. Add the juice and rind of a lemon grated. To be done over a quick fire — half an hour. Put into a mould ; serve cold, with custard or cream.
APPLE CHARLOTTE. (My own Recipe.) Ingredients. I doe. Apples, i tablespoonful of Butler.
4 lb. of Sugar. A few Cloves or Cinnamon,
id. loaf of White Bread, crumbled A wine-glass of Wine,
very fine.
Butter a pie-dish, place in it alternately a layer of bread-crumbs (dotted with butter), slightly sprinkled with spice, and then a layer of sugar, and then one of apples. Fill the dish, taking care to have a layer of crumbs at the top, pour over it a glass of wine. Bake a nice brown ; will take one and a half hours. (I generally have a tin cover over the dish for the first half-hour to steam it a little.) Turn out of the dish, and serve hot.
SWISS APPLE CHARLOTTE. Ingredients. TO or 12 Apples. J lb. Moist Sugar.
Bread and Butter. a Lemons.
Take the crust from a stale loaf, and cut slices of bread and butter from the crumb. Butter the inside of a pie-dish and line it with the bread and butter, then add a layer ot apples, pared, cored, and cut in slices ; strew over them lemon-peel cut very fine, and sugar ; continue adding apples, lemon-peel, and sugar until the dish is full. Squeeze over the whole the juice of two lemons, and cover the dish with the bread crusts and peel of the apples to prevent burning. Bake an hour in a quick oven ; when done remove the crusts and peels, turn out in a dish carefully. Served with thin custard. (5«c CUSTARD.)
[illustration: APPLE HEDGEHOG-APPLE SHAPE.]
APPLE HEDGEHOG, OR ICED APPLES.
Ingredients.
• doz. good Cooking Apples. The rind of half a Lemon minced
\ lb. Sugar. fine.
I pint Water. The whites of 2 Eggs.
A few Sweet Almonds. 3 tablespoons of Pounded Sugar.
Records on this page
Apples (A Nice Way of Cooking)Apple CakeApple CharlotteSwiss Apple CharlotteApple HedgehogApple ShapeStewed Apples and Custard