Apple Cream

Ingredients

• three pounds of apples
• half a pound of crushed sugar
• the rind of a lemon finely shred
• half an ounce of ground ginger
• four tablespoonfuls of red wine
• a quart of cream or new milk

Method

1. 1

   Peel and slice apples, simmer with sugar, lemon rind, ginger, and red wine until soft.

2. 2

   Press through a sieve, cool, then boil cream or milk with nutmeg and add apples, beating together.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 142. The excerpt below is the record exactly as published.

Apple Cream. — Peel three pounds of apples, remove the cores, and cut them in thin sUces. Put them into a saucepan with half a pound of crushed sugar, the rind of a lemon finely shred, half an ounce of ground ginger, and four table-spoonfuls of red wine. Let them sinnner until they are soft enough to press through a sieve, then put them in a dish, and allow them to cool. Boil a quart of cream or new milk

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