Compote of Apples

Ingredients

• one pound of apples
• one pound of sugar
• the juice of a lemon
• lemon peel

Method

1. 1

   The apples should be pared very nicely and the cores extracted.

2. 2

   Boil them in enough water to cover them, to which add the juice of a lemon and peel, which must be as thin as possible.

3. 3

   Boil the apples until they are soft, but not until they begin to break.

4. 4

   When done, remove them from the water, and lay on a large dish to cool.

5. 5

   For every pound of apples allow one pound of sugar and one lemon.

6. 6

   Add the sugar to the water in which the apples have been boiled, and boil for fifteen minutes.

7. 7

   Pour the hot syrup over the cold apples.

8. 8

   Put in self-sealing jars and let stand for a few days before using.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 123. The excerpt below is the record exactly as published.

Lemon peel or sliced lemon is a great advantage where the apples are not well flavored. Nutmeg is always agreeable. Apple Sauce. — Pare and core the apples, put into saucepan with just enough water to cover them; boil till tender; when nearly done add sugar, allowing one cup sugar to one dozen apples; flavor with extract lemon and grate nutmeg over the top. HOW WE COOK IN TENNESSEE.. 215 Apple Souffle. — Stew the apples, add a little lemon juice and peel, line the sides and bottom of the dish two inches thick, make a custard of one pint of milk and three eggs, when cold pour it in middle of the dish; beat the whites to a stiff froth and spread over the top, sprinkle a little sugar over it and brown in the oven. Compote of Apples. — The apples should be pared very nicely and the cores extracted. Boil them in enough water to cover them, to which add the juice of a lemon and peel, which must be as thin as possible. Boil the apples until they are soft, but not until they begin to break. When done, remove them from the water, and lay on a large dish to cool. For eiTery pound of apples allow one pound of sugar

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