Normandy Pippins

Ingredients

• half a pound of Normandy pippins
• a pint and a half of water
• the thin rind of a large lemon
• two ounces of loaf sugar
• another two ounces of sugar
• a glass of port
• a spoonful of Devonshire cream
• two or three blanched almonds

Method

1. 1

   Soak the pippins in water overnight.

2. 2

   Place them in a pie dish with the soaking water, lemon rind, and sugar.

3. 3

   Bake in a gentle oven for about 1.5 hours.

4. 4

   Add more sugar and bake gently until tender.

5. 5

   Strain the syrup, mix with lemon juice, cochineal, and port.

6. 6

   Serve the apples cold with syrup poured over them.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 234. The excerpt below is the record exactly as published.

half a pound of Normandy pippins all night in a pint and a half of water. 3. Make a little mayonnaise for the chicken salad to-morrow evening (August 30tli). A YEARS COOKERY. 295 Sunday, August 16th. Breakfast. Dinner. Tea. Supper. Devilled Eggs. Boiled Turbot. Brown and White Chicken Salad. Broiled Sheep’s Shrimp or Lobster Bread and Butter. Plum Pie. Kidneys. Scones. Dry Toast. Brown and White Bread and Butter. Marmalade. Biscuits and Milk. Sauce. Fowl, Stuffed and Roasted. Bread Sauce. Brown Gravy. Potatoes. French Beans. Normandy Pippins. Cheese. Scones. Strawberry Jam. Seed Cake. Cheese. Breakfast. — Devilled Eggs (February 27th); Broiled Sheep’s Kidneys (January 29th) ; Scones (May 23rd) ; Biscuits and Milk (June 14th). Dinner. — Boiled Turbot (June 7th); Shrimp Sauce (January 30th) ; Lobster Sauce (June 7th) ; Fowl, Stuffed and Boasted (June 30th) ; Brown Gravy (October 18th) ; Bread Sauce (October 18th) ; Potatoes (April 12th). French or Kidney Beaus. — Cut off the stalks and draw away the fibre that runs down both sides ; cut the beans into thin strips lengthwise, and throw them into cold water till they are to be cooked. Have ready plenty of fast-boiling water slightly salted. Drain the beans, throw them into the boiling water, and boil them rather quickly, with the lid off the pan, till they are tender. If young they will be done enough in a quarter of an hour; if large and old they will want half an hour or more. Drain them in a colander, and serve in a hot tureen. It is a very great improvement to saut6 the beans before serving them, that is, to melt a slice of butter in a saucepan and shake the beans in it over the fire till they are coated with the butter. A pinch of salt and a tea-spoonful of white sugar should be sprinkled over them whilst they are in the pan. Beans thus prepared are served in France as a separate course. When fresh beans are not to be had, tinned beans may be used, and will be found excellent. Normandy Pippins. — Put the pippins, with the water in which they were soaked, into a pie-clish, and with them the thin rind of a large lemon and two ounces of loaf sugar. Place them in a gentle oven, and bake for about an hour and a half ; then add another two ounces of sugar, and bake again, still very gently, till the apples are tender. Strain the syrup, put with it the juice of the lemon, a few drops of cochineal, and a glass of port. Place the apples on a glass dish, pour the syrup (when cool) over them, and serve cold. Devon¬ shire cream is a great improvement to this dish, and if a spoonful be put on each apple its appearance will be improved. If Devonshire cream is not to be had, two or three blanched almonds

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