Pommes en Beurre (Braised Apples)

Ingredients

• eight or more even-sized Beinette apples
• about a teaspoonful of moist sugar
• a little oiled butter
• sprinkle with lemon-juice
• a pot of butter
• a glass of Madeira
• one pot of red currant jelly

Method

1. 1

   Peel and core apples, arrange in a buttered saute-pan, fill cavities with sugar, pour oiled butter and lemon juice over, and bake with lid on until done.

2. 2

   Serve with red currant jelly syrup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 442. The excerpt below is the record exactly as published.

Pommes en Beurre ( Braised Apples). — Peel thinly eight or more even-sized Beinette apples or other small sour cooking apples ; cut out the centre of each (the core) by means of a column- cutter. Arrange the apples in a well-buttered saute-pan, put about a teaspoonful of moist sugar into the cavity of the apple. Pour over each a little oiled butter, and sprinkle with lemon-juice, and bake with the lid on the pan in a moderate oven till done. Care must be taken to keep the apples whole. Arrange them neatly on a round dish, and fill the centre of each with red currant jelly. Have ready a syrup composed of red currant jelly, one pot of butter, and a glass of Madeira

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