Apples in Butter

Ingredients

• 5 tart apples
• Grated rind of 1/2 lemon
• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons apricot jam
• Juice of 2 lemons
• 2 tablespoons Madeira
• Powdered sugar

Method

1. 1

   Peel, core and quarter apples; place in a buttered basin.

2. 2

   Mix sugar and water and let cook 5 minutes over fire to a syrup.

3. 3

   Pour 1/2 of syrup over apples.

4. 4

   Add lemon juice, and rind, and sprinkle heavily with powdered sugar.

5. 5

   Cover and let apples simmer gently until tender, but not broken.

6. 6

   Remove to serving plate; add apricot and Madeira to syrup in basin and pour over apples.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 154. The excerpt below is the record exactly as published.

APPLES IN BUTTER (Pommes au Beurre) 5 tart apples Grated rind of % lemon i cup granulated sugar Powdered sugar % cup water 2 tablespoons apricot jam Juice of 2 lemons 2 tablespoons Madeira Peel, core and quarter apples; place in a buttered basin. Mix sugar and water and let cook 5 minutes over fire to a syrup. 360 THE EUROPEAN COOKBOOK Pour l/2 of syrup over apples. Add lemon juice, and rind, and sprinkle heavily with powdered sugar. Cover and let apples simmer gently until tender, but not broken. Remove to serving plate; add apricot and Madeira to syrup in basin and pour over apples. ™ BRANDIED CHERRIES (Cerises a l'Eau-de-Vie) Prepare cherries by clipping part of stem and fill a wide- mouthed bottle with them. Pour over cherries as much fine brandy as the bottle will contain. Let stand 3 weeks, then add 1 pound of sugar to each quart of brandied cherries. Stir well, cover, and let stand 2 months before using. Peaches, pears and marrons are brandied in the same manner. Prunes require no sugar and are ready to use in 15 days. APPLES IN FLAMES (Pommes Flammantes) 8 small apples Few gratings of lemon peel 1 cup sugar or small stick cinnamon 1 cup water l/2 cup rum Powdered sugar Pare and core apples. Cook sugar, water and desired flavor- ing 7 minutes, strain and return to pan. Add apples, cooking slowly while basting frequently with syrup. When tender re- move to a fire-proof service dish. Leave syrup on fire to thicken and pour over apples. Powder with sugar, pour over rum and light. Apples must be very hot or the rum will not burn. PEACHES WITH RICE (Peches a la Conde) 8 ripe peaches 54 teaspoon salt Sugar syrup 3 pints milk 1 pint rice % cup butter FRENCH 361 % cup granulated sugar 2 eggs 2 or 3 strips of lemon rind Fresh bread crumbs 4 egg yolks Powdered sugar 54 cup maraschino Wipe peaches, cut in two, blanch in boiling syrup, remove skins and drain on sieve. Wash rice and put in saucepan with salt and milk. Bring to a boil and add butter, sugar, and lemon peel. Cover, and cook over boiling water 30 minutes. Remove peel and stir in egg yolks. Make a dozen small peach-shaped croquettes of part of the mixture; dip in beaten eggs; roll in crumbs and fry in hot fat. Drain, and roll in powdered sugar. Place remainder of rice on a serving plate, pile peaches in dome- shape over it; add maraschino to peach syrup, reduce to a thick syrup and pour over peaches. Surround with croquettes and serve hot. GOOSEBERRY PRESERVE, OR BAR LE DUC (Confitures de Groseilles de Bar) Remove stems from any desired amount of gooseberries, and with a sharp-pointed goose quill remove the seeds from each berry, being careful not to tear the skin. When prepared, weigh fruit and for each pound take il/2 pounds sugar. Mix 1 cup water with each pound of sugar and cook in a copper or porce- lain-lined kettle until syrup will form a firm ball in cold water. Remove any scum that arises and put in gooseberries. Let them boil up once or twice and pour into small glasses. In France special pots are manufactured for these preserves. White cur- rants are prepared in the same manner. NOUGATS A LA CHANTILLY % pound filberts % cup granulated sugar Sweetened whipped cream 362 THE EUROPEAN COOKBOOK Scald nuts, remove skins, and split in quarters. Leave on baking sheet in oven with door open to dry. Place sugar in a heavy saucepan over slow fire and stir until it melts and begins to form bubbles; throw in hot nuts at once and mix carefully. Small molds are oiled and pardy filled with this nougat; a small hard wood stick about l/2 inch wide being used to press the nougat up the sides of the mold. The nougat must be kept warm while being molded (but not on the stove). When served, turn out of molds, and fill with whipped cream sweetened and flavored to taste. FRENCH FANCY BREAD {Brioche) 1 yeast cake dissolved in 3 cups sifted flour l/2 cup lukewarm milk 1 cup butter Yz teaspoon salt 2 tablespoons granulated sugar 4 *Sgs Mix dissolved yeast with l/2 cup of flour and salt to a light batter. Cover with a cloth and set in a warm place to rise. Cream butter in mixing bowl, add sugar gradually. Beat in eggs, 1 at a time, and beat 2 minutes after each addition. When yeast is light and spongy add to batter, mix in flour, and knead at least 5 minutes to a smooth dough. Cover with a cloth and let rise in a warm place 3 hours. When doubled in bulk turn out onto floured board, knead it well, then return to bowl, cover, and set in a cool place. At the end of a half hour turn out dough on floured board again. Lay aside % of it, and shape remainder into a round loaf. Butter a deep round cake pan, put buttered paper in bottom and lay in loaf. Roll reserved piece into a pear-shape, make an incision in center of loaf and insert the small end. This forms the distinctive and decorative shape of the brioche. Brush top with beaten egg yolk. Place cake pan on a baking sheet and put into a moderately hot oven (375° F.). FRENCH 363 As soon as brioche begins to rise (about 15 minutes) cover with buttered paper and bake 1 hour longer. Test with broom straw; if it comes out clean the brioche is done. SMALL BRIOCHES Prepare dough as above, set aside 3 ounces of the dough and cut remainder into 12 even pieces; form these with the hand into small balls and put in a baking pan. Divide reserved dough into 12 parts and roll into pear shapes. With a spoon make a cavity in each ball and insert small ends of pear shapes. Let rise 15 minutes, glaze with beaten egg and bake 12 to 15 minutes in hot oven (450° F.). These are eaten with coffee. BRIOCHE A LA CONDE Yi cup sweet white wine 2 tablespoons butter l/i pound mixed candied fruits 1 freshly baked brioche cake 1 cup apricot jam Y2 cup water

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