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Apples, Miroton of

Name: Apples, Miroton of
Yield: 3 servings
Ingredients: Pare, core, and slice half a dozen finely flavored apples; two tablespoonfuls of sugar; some powdered cinnamon; seven or eight lumps of sugar; a teacupful of water; a lump of butter the size of an egg; a spoonful of flour; another of brandy; the yolks of three eggs; the white of one

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 183. The excerpt below is the record exactly as published.

Apples, Miroton of FRU ITS Apples, Stewed pale yellow color. Time, about ten minutes to bake. Apples, Miroton of. — Pare, core, and slice half a dozen finely flavored apples. Place them in a stewpan with very little water, two table-spoon- fuls of sugar, and some powdered cinnamon, and let them simmer very gently until reduced to a pulp ; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a teacupful of water and the thinly grated rind of two lemons ; add a lump of butter the size of an egg, a spoonful of flour, another of brandy, the yolks of three eggs, and the white of one

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