Normandy Pippins
From Modern cookery, in all its branches, 1884
Serves 6
Can be served as a rich confection or with less sugar for a refreshing dish.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 496. The excerpt below is the record exactly as published.
NORMANDY PIPPINS. To one pound of the apples, put one quart of water and six ounces of sugar ; let them simmer gently for three hours, or more should they not be perfectly tender. A few strips of fresh lemon-peel and a very few cloves are by some persons considered agreeable additions to the syrup. Dried Normandy pippins, 1 lb. ; water, 1 quart ; sugar, 6 o z
Cook this with the app: pantry check, scaling, and the assistant.