Apple Soup

Ingredients

• about two pounds good cooking apples
• three quarts stock
• six cloves
• teacup sugar
• juice of one lemon
• twelve apples
• two quarts water
• third of a pound each currants
• third of a pound each seeded raisins
• cup sugar
• juice of another lemon

Method

1. 1

   Peel, quarter, and core apples, stew in stock until tender, then rub through a sieve.

2. 2

   Season and serve.

3. 3

   Alternatively, cook sliced apples with sugar and lemon juice, then serve cold.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 514. The excerpt below is the record exactly as published.

Apple Soup, — Peel, quarter and core about two pounds good cooking apples and stew gently in three quarts stock till tender; rub all through a puree sieve, add six cloves, white pepper, cayenne and ginger to taste, boil up once and serve. Or slice half dozen pared apples and cook till tender in a very little water adding tea- cup sugar and juice of one lemon; take off and let cool. Slice twelve apples and put into two quarts water with third of a pound each currants and seeded raisins and cook till soft, add cup sugar and strain through a cloth or puree sieve ; pour this over the cooked sliced apples, adding juice of another lemon

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