Apples (a la Cherbourg)

Ingredients

• Put a pound of sugar
• the thickly-peeled rind of two lemons
• a little ginger
• half a cupful of cider
• place them in a dish

Method

1. 1

   Pare and cut apples into bricks.

2. 2

   Cover with sugar, lemon rind, and ginger.

3. 3

   Boil until clear, then place in a dish with syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 155. 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 a pound of sugar, the thickly -peeled rind of two lemons, and a little ginger, to every pound of apples, and cover them closely for some houi's. 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 jjiles, and crown the whole with the Icmon-jjeel. Pour the syiup round, and eat with Devonshiie o^^va. Time to boil, about twenty minutes. Probable. cost of apples cooked this way, lOd. per pound. APPLES (A Li MAItlEj. Apples (a la Marie). — Pare some large, firm apples, and scoop out the core without dividing them. Fill the cavity with cream or custard. Cover each apple M-ith a Ettle short crust, with a sort of knot or bow at the top, and bake in a moderate oven. Serve with sifted sugar. Time to bake, half an hour. Sufficient, one for each person. Probable cost, 2d. each. Apples (a la Portugaise) .—Peel and coi-e, without dividing, half a dozen large baking apples. Put into a stewpan a cupful ef sugar and a cupfid of water, place it on the fire, and when the scum rises, put the apples in, and let them simmer very gently tmtil they are tender throughout. Lay them in a glass dish, coloiu- the syrup with a few drops of j^repared cochinesil, and pour it round them, and lay on the top of each apple a spoonful of bright-colomed jam. Time to boil the apples, about twenty minutes. Probable cost, 9d. Sufficient for five or six persons. Apples, Baked. — Pare some good apples, and scoop out the cores. Put a little sugar ancl two cloves into each hollow, place them in a dish

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