Caramelled Apples

Ingredients

• the Apples
• a squeeze of lemon
• boiling syrup

Method

1. 1

   Peel, core, and quarter the apples.

2. 2

   Set them side by side in a roomy stewpan with a squeeze of lemon, and cover with boiling syrup.

3. 3

   Simmer for an hour, shaking the pan occasionally.

4. 4

   When glazed a rich golden brown on the under-side, turn them and simmer for another quarter of an hour.

5. 5

   Lift the apples out, set to get cold, and serve cold with rice cream.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 344. The excerpt below is the record exactly as published.

Caramelled Apples. — Peel, core, and quarter the Apples. Set them side by side in a roomy stewpan, with a squeeze of lemon, and cover them with boiling syrup

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