Apples, Red Hot
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 158. The excerpt below is the record exactly as published.
Apples, Red Hot.— Take a quantity of Keswick codlings, jmred, cored, and cut in quarters. Stew them in a little water, but not so long as to allow them to become pulp. Sweeten amply with pounded loaf sugar, and flavour to taste, with ca3'enne pepper ; colour with cochineal
Cook this with the app: pantry check, scaling, and the assistant.