Apples, Stewed

Ingredients

• six or eight large apples
• half a pound of sugar
• a few cloves
• the rind and juice of a lemon
• a pint and a half of water

Method

1. 1

   Wipe apples, place in a saucepan with sugar, cloves, lemon rind and juice, and water.

2. 2

   Simmer until tender but not broken.

3. 3

   Lift out, strain juice, boil to reduce, and pour over apples.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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, Stewed.— Apples are very nice- pared, cored, sliced, and gently stewed with a httle white wine, sugar, and flaroiu-ing. They arc quickly prepared, served with custard are a pleasant substitute for apple pie, and are an agreeable adclition to the tea-table. They may be mixed with plums or other fruit. Time to stew, a quarter of an hour. Apples, Stewed for Dessert.— Wipe carefully six or eight large apples. Place them in a saucepan with half a pound of sugar, a few cloves, the rind and jmce of a lemon, and a pint and a half of watei-. Let them simmer at the side of the fire until the apples are tender but not broken. Lift them out with a spoon, and lay them in a glass dish. Strain the juice, then let it boil a few minutes longer to reduce it. When almost cold, jjour it over the apples. Invalids find apples stewed in this- way much more tender than if simjjly baked. Time to stew, about thi-ee houi's. Apples, Stewed in Halves.— Pare, core, and halve half a dozen good-sized baking- apples. Place them in a saucepan with three table-spoonfuls of sugar, the rind and juice of a lemon

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