Apples and Sago

Ingredients

• Eight or twelve cooking apples
• two pints of water
• four tablespoonfuls of moist sugar
• two tablespoonfuls of fine sago
• the rind and juice of one lemon
• a few drops of carmine or cochineal

Method

1. 1

   Peel and core the apples, keeping them whole.

2. 2

   Boil water, sprinkle in sago, stir and cook until clear.

3. 3

   Add apples, sugar, lemon rind and juice, simmer gently until apples are tender; remove them, place in a deep dish, add cochineal to syrup, pour over apples.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 170. The excerpt below is the record exactly as published.

Apples and Sago. INGREDIENTS. — Eight or twelve cooking apples, two pints of water, four tablespoonfuls of moist sugar, two tablespoonfuls of fine sago, the rind and juice of one lemon, a few drops of carmine or cochineal

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