Ice, Apple
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 54. The excerpt below is the record exactly as published.
Ice, Apple. Take one pound of green cooking apples, peel, core, cut in slices ; cook them over the fire till soft with the juice of half a lemon and two tablespoonfuls of sugar ; then pass them through a sieve. Add four tablespoonfuls of clarified sugar
Cook this with the app: pantry check, scaling, and the assistant.