Florentine of Oranges and Apples
From Cassell's dictionary of cookery, 1892
Serves 2
Time: stew till tender. Probable cost: 8d. or 10d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 525. The excerpt below is the record exactly as published.
Florentine of Oranges and Apples. — Take one pound of golden pippins ; scoop and pare them ; throw them into cold water. Have ready over the fire one pint of water, into which put half a pound of lump sugar ; boil and skim ; then put in the pippins and stew till clear ; do not let them break. When cold, place them in a pie-dish with two table-spoonfuls of orange (Seville) marmalade, and a little lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.