Elma Tatliassi (Stewed Apples)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 176. The excerpt below is the record exactly as published.
Elma Tatliassi. (Stewed Apples.) Clarify fine sugar, and boil nicely-pared and cored pippins in it, with a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.