Apple Dressiko

Ingredients

• 8 large greening apples
• 1 cupful cold water
• 4 ounces baker's bread
• 1½ tablespoonful sugar
• ½ ounce butter
• 2 eggs

Method

1. 1

   Pare and cut into quarters 8 large greening apples, remove the core, place the apples in a saucepan over the fire, add 1 cupful cold water, cover and cook till tender but not broken.

2. 2

   Remove and when cold, add 4 ounces baker's bread picked into small pieces without the rind and dried for 5 minutes in the oven.

3. 3

   Add 1.5 tablespoonful sugar, 0.5 ounce butter, and 2 eggs; mix all together and use as directed above.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 223. The excerpt below is the record exactly as published.

Apple Dressiko. — Pare and cut into quarters 8 large greening apples, remove the core^ place the apples in a saucepan over the fire, i POEK. 838 add 1 cupful cold water, cover and cook till tender, but not broken ; then remove, and when cold add 4 ounces baker's bread picked into small pieces without the rind and dried for 5 minutes in the oven ; add lYs tablespoonf ul sugar, Y, ounce butter, and 2 eggs ; mix all together, and use as directed above. Boasted Pig with Oyster Forcemeat.— Roast the pig as above, and fill it with oyster forcemeat, then decorate with fried oysters and parsley. ' Weissaner. — Procure from a pork store 27^ pounds trimmings from fresh pork, wash and wipe dry, season with 1 tablespoonful seasoning salt. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir a few minutes ; then add y^ pint boiling water, cook 2 minutes; add 1 pint vinegar, V^ tablespoonful sugar, 2 onions with 3 cloves stuck into each one, 1 bay leaf, and 12 whole peppers, cook a few minutes ; then add the meat, cover and cook till tender. When ready to serve lay the meat on a warm dish and strain the sauce over it. Boasted Loin of Pork. — Select a loin of pork from a young pig with the rind ; score the rind across y^ of an inch apart, season with 1 tablespoonful salt and y, teaspoonf ul pepper, lay the pork in a roasting pan, place it in a medium-hot oven, roast till light brown, basting occasionally with its own gravy, then add y^ cupful boiling water, continue to roast and baste till nearly done, then turn the meat over, so the rind lays in the gravy, roast 10 minutes, then turn it again so the rind is on top, let it remain 5 minutes longer in the oven, then transfer the meat to a warm dish, remove the fat from gravy, mix 1 teaspoonful cornstarch with a little cold water, add it to the gravy, stir a few minutes over the fire, add Bufl&cient boiling water to make a creamy sauce, strain and serve with the meat Serve boiled potatoes, sweet potatoes, and apple sauce with this dish, or red cabbage i I'allemande, sauerkraut, or creamed Russian turnips, or either of the 2 following sauces. Apple Sauce A l'Anglaise. — Peel and cut into quarters 6 834 MEATS. greening apples, place in a saucepan, add V« cupful water and a pinch of salt, cover and cook tender; add 1 tablespoonful sugar

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