Apple Cheese

Ingredients

• one pound pulped apples
• one pound sugar
• the juice and grated rind of three lemons
• four eggs well beaten
• quarter pound fresh butter

Method

1. 1

   Mix apples, sugar, lemon juice and rind, and beaten eggs carefully.

2. 2

   Put into a saucepan with melted butter and stir over moderate fire for half an hour without ceasing.

3. 3

   Put into jars and cover when cold.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 471. The excerpt below is the record exactly as published.

Apple Cheese. — Put an equal weight pared and cored apples and stoned plums into preserving kettle, fioil without adding' any water. When fruit begms to soften add pound sugar to each pound pulp. Boil slow^ly for an hour and pour into shallow molds ; place these in a slow oven when the preserve will dry until it resembles a fruit cheese. Or take one pound pulped apples, one pound pow- dered white sugar, the juice and grated rind of three lemons, and four eggs well beaten. Mix these ingredients carefully, and put them into a saucepan with quarter pound fresh butter, melted, otir it over a moderate fire for half an hour without ceasing, and put into jars, covering when cold. Use as required for tarts, puffs, etc. This is a most delicious preserve, and keeps quite a while. Peach Butter, — Take pound for pound peaches and sugar; cook peaches alone until soft, then put in half the sugar, and stir half an hour ; add remainder of sugar, and stir an hour and a half .63 546 PRESERVES Season with cloves and cinnamon. Or With Vinegar^ put in six Suarts peeled, stoned and sliced peaches in preserving kettle with iree quarts sugar and pint vinegar, heat gradually and simmer gently ; carefully stir occasionally until it begins to thicken, and then stir almost constantly till consistSency of Apple Butter, cook« ing three or four hours. Put away as directed, covering first with the brandied paper ; or alcohol may be used for wetting the paper. Plum Butter. — Stew and pulp wild plums through a sieve, and to one gallon of this add three quarts sugar and one desertspoon salt ; cook two hours, stirring as directed ; add half pint vinegar. two small pieces race ginger, teaspoon each ground cloves, allspice celery seed and two of ground cinnamon, with a pinch cayenne ; boil up once and cath Tomato Butter — ^Wash ripe tomatoes, cut out any defective parts and stew without peeling till very soft ; then pulp through sieve and to nine pints pulp take four pints sugar, boil pulp one to two hours, add sugar and ounce powdered cinnamon, or two if liked highly spiced ; let cook till thick as Apple Butter, stirring constantly (about an hour longer) and just before it is done add two lemons peeled and sliced thin. Fill in glass cans, jelly glasses, or jars, and seal or cover. This can be made from canned tomatoes; six quart cans making above quantity of pulp. Apple Marmalade. — Take nice sound apples, pare, core and cut in small pieces and to every pound fruit add pound sugar. Put sugar on to boil with enough water to dissolve it, boil together till thick, then add the apples and boil till clear, adding juice and grated peel one large lemon to four pounds fruit. Some like the flavor of essence of ginger. Or take twelve pounds richly flavored sweet apples, three pounds brown sugar and juice and grated rind three lemons. Boil slowly, mash and stir until a smooth marma- lade. Fig Marmalade.'^TJne fine fresh figs, and to every pound fruit add three-quarters pound sugar

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