Apples à l'Indienne

Ingredients

• 1 unit butter
• 2 of sugar
• 1 of lemon juice
• about 6 units hock, sauterne, or the dregs of any white wine

Method

1. 1

   Peel and core the apples, fill with a mixture of butter, sugar, and lemon juice.

2. 2

   Place butter in a stewpan, lay in apples, sprinkle with sugar, cover, and cook on a smothered fire.

3. 3

   Baste with juice and add more sugar until three parts done.

4. 4

   Add hock or lime juice and water.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 221. The excerpt below is the record exactly as published.

1 unit butter to 2 of sugar, and 1 of lemon juice. Put 1 unit butter on the bottom of a stewpan, lay in your apples, and sprinkle plentifully with sugai\ Cover the stewpan, and place on a smothered fire. In ten minutes baste the apples with their juice, and add more sugar. Continue to haste till three parts done. Then add about G units hock, sauterue, or the dregs of any white wine

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