vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Buttered Apples (Another Method)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: twenty-five minutes. Sufficient for six persons.
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 156. The excerpt below is the record exactly as published.
sifted sugar. Time to bake, thirty minutes. Probable cost, lOd. Allow one for each person. Apples, Buttered (another method). — Place half a dozen good boiling apples, pared and cored -^dthout dividing, in a saucepan •^\'ith a piece of butter the size of an egg. First put in the holes where the cores were a little sugar and a clove: stew them very gently, turning them now and then, until they are quite tender. Cover the bottom of a glass dish with a layer of marmalade {See Apple Marmalade), lay the apples gently on it, put a little red currant jelly on the' top of each one, and strew over them sifted sugar and powdered cinnamon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.