Ginger Apples

Ingredients

• 7 lbs. American apples
• Take weight for weight of crystallized sugar
• \ pint water

Method

1. 1

   Pare, core, and put apples into cold water to preserve color.

2. 2

   Boil water and sugar, then add apples and ginger.

3. 3

   Let them boil until transparent, nearly an hour on a quick fire.

4. 4

   Divide apples in quarters.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 127. The excerpt below is the record exactly as published.

pint water, the grated rind; and strained juice of lemon. Stew till tender. Dissolve the gelatine in J giU cold water ; rub the apple through a sieve, and then stir in the melted gelatine. Pour into a mould, and stand aside till set. J pint of cream, whipped to stiff froth, may be served with this jelly, either put round the edge of the dish, or if a border mould is used, place cream in the centre. TRIED FAVOURITES COOKERY BOOK. 13 1 Apple Snow. Take 1 lb. apples ; cut in pieces and stew to a pulp ; press through a wire sieve or colander. Add the white of an egg and white sugar to taste. Whip all together till white and frothy ; pile on a glass dish, and, if liked, sprinkle with pink sugar, llhubarb, when tender, may be done in the same way. Apple Souffle. Put 1 lb. apples, 1 oz. butter, and Denierara sugar to taste, to cook with a little water. Rub through sieve, add tablespoonful bread crumbs, and yolks of 2 eggs. Line pie-dish with pastry round sides. Put bread cimsts, or peas or beans, in, and bake pastry. Whip whites stiffly, add to apples, turn into pastry, and cook in oven 7 or 10 min- utes. Sprinkle sugar over. Serve hot. Apple Trifle. 4 or 5 apples stewed to pulp, then rubbed through a hair sieve. Sweeten to taste. Make a custard with 2 yolks and one white of egg, 2 teacupfuls of milk. Heat the milk, pour it over the eggs ; strain into a jug, set the jug in a pan of boiling water, and stir with wooden spoon till the custard thickens and coats the spoon. Pour into a bowl and flavour to taste. ' When cold, pour over the apples ; cover with whipped cream, and serve. Clear Apples. 8 large Apples, 8 oz. Lump Sugar, 1 pint Water, 4 pint Whipped Cream. Make a syrup by boiling the sugar and water together for hour. Pare and core the apples, keeping them whole ; put them as you pare them in cold water to keep them white. Put apples in pan, pour the boiling syrup over, and leave on the fire for a few minutes. Take out carefully and place on glass dish. Make syrup pink, with a few drops cochineal, and pour it over the apples. Serve cold, with a teaspoonful whipped cream on each apide. Gingfer Apples.. Talce 7 bs. American apples ; pare, core, and put them into cold water to preserve the colour. Take weight for weight of crystallized sugar

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