Frosted Apples
From Cassell's dictionary of cookery, 1892
Serves 1
Simmer for about ten minutes. Cost: Is. per dozen.
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 156. The excerpt below is the record exactly as published.
enough apples — pippins will be best for the purpose — to fiU a dessert-dish. Simmer them gently in a pan of cold water, and a small piece of alum, with a few vine-leaves between and over. When the skins can be easily pulled oif with the fingers remove them, and have ready some clarified butter in which to dip each one as it is peeled. Strew with crushed white sugar
Cook this with the app: pantry check, scaling, and the assistant.