Apple Cheese

Ingredients

• three quarts of sound cider
• juicy pudding apples

Method

1. 1

   Boil three quarts of sound cider till reduced to two quarts.

2. 2

   Pare, core, and slice up juicy pudding apples, and put them in a stewpan with enough of the cider to cover them; as soon as they are quite tender, take them out with a perforated spoon, and put in the cider a second quantity of sliced apple.

3. 3

   Continue till the cider is all absorbed.

4. 4

   Then place the whole mixture in an earthenware vessel.

5. 5

   Let it stand for twelve hours; put it in a preserving-pan, and boil down till it is of a rich brown colour, and of the consistency of porridge.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 167. The excerpt below is the record exactly as published.

Apple Cheese. Boil three quarts of sound cider till they are re- FRUIT SYRUP. 417 duced to two quarts. Pare, core, and slice up juicy pudding apples

Cook this with the app: pantry check, scaling, and the assistant.