Coddled Apples

Ingredients

• eight tart pippin apples
• a half pound of sugar
• slice a lemon
• water to cover them

Method

1. 1

   Pare and core the apples, simmer them gently in water until a little tender, then take them out.

2. 2

   Add sugar to the water (0.5 pounds for every pound of apples), slice a lemon and add to the syrup, bring to a boil, and lay the apples in, boiling gently until clear.

3. 3

   Place them in a serving dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.

Coddled Apples. Pare and core tart apples, leaving them whole, put them in a preserving-kettle with water to cover them, simmer them gently until a little tender, take them out, and lay them on a dish to jool ; add to the water they were boiled in a half pound of sugar to every pound of apples, slice a lemon and put in the syrup, bring to a boil, and lay the apple in, and boil gently until dear ; take them out and place them in the dish you will serve FASTBZ PUDDIN08, Se. 201 tiitm in, bave ready soaked a quarter of a box of gelatine in eold water enongb to cover it, stir tbis into ibe syrup, ^ve one boil up, and strain tbrougb a sieve or fine olotb over tbe apples. Set away until next day. Strain tbe syrup before add- ing tbe gelatine. * Fruit Tapioca. Dissolve on tbe range a quarter of a pound of tapioca in as Uttle water as you can use ; add to it, wben dissolved, a teacup of sifted sugar and one quart of fruit in season — strawberries, raspberries, blackberries or cranberries ; cook about ten minutes and pour into moulds. Serve cold witb cream. Soak tbe tapioca in eold water for tbree bours before setting it on tbe fire. Lemon Butter. Tbree lemons, a pound and a quarter of loaf sugar, two ounces of butter, six eggs ; beat tbe butter, sugar and eggs togetber, iben add tbe juice of tbe lemons witb tbe rind of one, set tbe vessel in anotber of boiling water, and stir until it begins to tbickenr; take it from tbe fire, stir until cool, and pour into glass cups or a large glass bowl. Lemon Sponge. Dissolve balf a box of gelatine in a pint and a balf of water over tbe fire ; add a pound of fine ;?bite sugar, tbe rind of two and tbe juice of tbree lemons. Boi^ all togetber one minute, strain tbrougb a sieve or fine dotb ; when nearly cold, add tbe wbites of tbree eggs beaten to a stiff frotb ; beat all well togetber, set it in a cool place, and wben it begins to tbicken beat it well ; repeat tbis several times ; tben pour into moulds. Set in tbe ice several hours. Serve witb cream. * A Dessert of Bice. Wasb a cup of rice in two or tbree waters, and put it in a quart of milk sweetened to your taste, add a pincb of salt, and a cup of stoned raimns, put it in a farina-boiler, and cook it one hour. To be eaten witb cream, cold. 202 COOKER T FROM EXPERnSKOR. * Stewed Bhnbarb. Peel the stalks and eat them in pieees half an indi in lea^^ pour boiling water on it and drain a moment in a enllender, pnl It oyer the ftre in a {Mreserying-kettle, with plenty of sugar, but no water, as the fruit is very juicy, and with the sugar will make all the syrup you need ; stew it a few minutes ; just before taking it off the fire, add the peel of a lemon out in thin alipe. When cold, put it on pie-crust preyiously baked, or fill 4 w t i am vmU with it Apple Custard, Vo. L Pare, core and quarter eight tart pippin apples

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