Buttered Apples (French)
From The St. Mungo cookery book, 1904
A.B., Paris.
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 31. The excerpt below is the record exactly as published.
BUTTERED APPLES (French). Remove the hearts of some good rennet apples and fill up with fresh butter and castor sugar. Peel the apples and then put them into a tart-dish lined with butter and sprinkled with sugar.
Cook this with the app: pantry check, scaling, and the assistant.