Apples Stewed in Whiskey
From Cassell's dictionary of cookery, 1892
Serves 6
If tied down closely, the fruit will keep twelve months.
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 159. The excerpt below is the record exactly as published.
Apples Stewed in Whiskey. — Pare and core without dividing two pounds of sweet apples. Place them in a saucepan with two' glasses of whiakey, a pound and a half of sugar, a little whole ginger, the rind and juice of two lemons, and an inch of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.