Apples a la Cherbourg

Ingredients

• 1 lb. of sugar
• the thickly peeled rind of two lemons
• a little ginger
• half a cupful of cider
• a sufficient quantity to weigh 1 1/2 lbs.

Method

1. 1

   Pare and cut apples into bricks, cover with sugar, lemon rind, and ginger for several hours.

2. 2

   Place in a preserving pan with cider, boil until clear, then remove to a dish.

3. 3

   Serve cold with syrup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 182. The excerpt below is the record exactly as published.

Apples a la Cherbourg. — Choose firm but good boiling apples. Pare them and cut them into bricks. Put I lb. of sugar, the thickly peeled rind of two lemons, and a little ginger, to every pound of apples, and cover them closely for some hours. Then place them in a preserving-pan, being careful not to break the apples, and put to them half a cupful of cider. Let them boil until the apples look quite clear, then remove them one by one to a dish. When cold, place them in cross piles, and crown the whole with the lemon - peel. Pour the syrup round and serve with cream. Time to boil, about twenty minutes. Apple Cream. — Boil six or seven large apples, with a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. When cold, add to them 158 LAjuimuui t'uouc Library Columbia , Mo. Apples a la Cremone FRUITS Apples, Meringue of the well - whisked whites of three eggs. Beat all together until they are nicely frothed ; then serve, heaped on a dish. Time to beat, a quarter of an hour. Apples a la Cremone. — Choose the best cooking apples ; pare and cut into pieces, the form of a brick, a sufficient quantity to weigh I Yz lbs.

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