Jellied Pippins

Ingredients

• one cup water
• half cup sugar
• juice of three lemons
• two pounds apples

Method

1. 1

   Layer apples in a baking dish, pour over syrup made from water and sugar, cover, and bake slowly until tender.

2. 2

   Cool without uncovering, fill core cavities with fruit jelly, boil syrup until thick, and stir in sweetened cream before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 236. The excerpt below is the record exactly as published.

Jellied Pippins, made by putting in baking dish a layer of pippins or other tender, juicy apples, pared and cored but not shced. Pour over them a syrup of one cup water and a half cup sugar, stirred over the fire until sugar is dissolved ; cover closely and bake slowly until tender. Take from the oven and let cool without uncovering. Pour off syrup and fill core cavities with bright fruit jelly. Boil the syrup until quite thick, and just before sending the apples to table stir into it rich cream well sweetened. Serve with apples. For Blushed Apples^ peel nice, round, tart apples care- fully, without coring, place in baking dish in one layer, and make a syrup of one pint water and four tablespoons sugar ; add a few cloves, little grated lemon peel and small stick cinnamon ; pour over fruit, cover the dish and bake, being careful not to have tnem break. When done lift carefully to a handsome platter, and with a small brush tint delicately on one side with a little beaten currant jelly. Strain the syrup and if more than quarter of a nint place on the stove and boil it to that quantity. When cold ada juice of half a lemon and pour around the apples. Another simple way is to quarter and core sour apples without paring, put in batine-dish, sprinkle with sugar and bits of butter, add a little water and bake until tender. The proportion of sugar is a gill, and butter half size of an egg, to three pints of apples, and a gill and a half of water. To prepare sweet apples for baking, wash and core but do not pare. 286 FRUIT. though some simply cut out the blossom ends, and when sure fruit is perfectly sound leave entirely^ whole, pricking to prevent burst- ing. Put them in baking-pan with a little water and let them bake very slowly, basting occasionally. They require several hours, and when done are of a rich, dark brown color ; if taken out too soon they are insipid. Some Keep them covered while baking, removing the cover just before apples are done, while others first steam them until quite tender, then put in oven and bake. Sers^ewith whipped or plain sweetened cream or milk. Coddled Applea. — ^Wash unripe, dark-green, sour apples, aind put in porcelain-lined kettle: cover with water, and boil until ten- der ; pour in a sieve and cool, throw away the water that drains off, pulp through the sieve and add sugar to taste. Serve cold, pouring the pulp in center of dish ; leave it as it falls, without smoothing, and grate a little nutmeg over the top. To be eaten with sugar and cream. Oreamed Applet, — Pare and core the fruit and either scald or bake until soft enough to pulp through a colander or sieve : sweeten to taste, and fill glasses three-fourths full ; sprinkle each plentifully with powdered cinnamon, and when cold put whipped cream over all, heaping until it stanas in peaks. Another nice way of serving is to beat well together two cups cnuMd Apples. grated apples, one of sugar, butter size of walnut, two tablespoons water, one egg, and a bit of orange or lemon peel ; stir all over the fire about ten minutes, and serve either warm or cold with whipped cream heaped high over the whole, or laid upon each saucer. Fried Apples. — Select sour apples and quarter and coire with- out paring ; prepare frying-pan 'Sfy neating and putting in beef drip- pings, lay apples in skin side down, sprinkle with a little brown sugar, and wnen nearly done turn and brown thoroughly. Or, cut in slices across the core, about a quarter of an inch thick, put a little butter or drippings in pan, fill with the sliced apples and fry. stirring occasionally to prevent burning ; serve in dish sprinkled over with sugar. If wanted extra nice, cut a little thicker and fry like pancakes, turning when brown ; as fast as fried take out on a dish, or platter, sprinkle over with sugar, and place in^ oven to keep hot, proceeding thus with each panful until a sufficient quantity is done, taking care not to break the slices. Serve in layers on the platter, or neatly placed in individual dishes. Or, for Fried Apples with Porky fry in its drippings and serve arranged in a row around the slices of pork, on platter. A dish of Fried Whole Apples is prepared thus : reel very small but prettily shaped apples, leaving stems on. Put into a saucepan of not butter, and shake over a brisk fire until a nice brown ; drain, and arrange neatlv, stems np, on a tbick layer of sugar in a dish, and serve either hot or cola. Transcendent crabs are verv nice cooked thus. Frosted Apples. — ^Peel pippins, steiv in a thin synip till tender, dip in frothed white of egg, and sift powdered sQgar thickly over them ; put in cool oven to harden, and serve in glass dish. Iced Apples. — Peel and core one dozen lar^ apples, fill, with sugar and a little butter and nutmeg ; bake until nearly done, let cool and remove to another plate, if it can be done without breaking them (if not, pour off the juice). Ice tops and sides with cake ice- ing, and brown lightly; serve with cream. Jellied Apples. — Pare, quarter and core nice golden pippins, cut into slices, stew in a little water till tender, and beat to a pulp. Make a thick syrup by boiling a pound and a half white sugar and pint of water for two pounds apples, skim, and put in the apple pulp and juice of three lemons

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