Stewed Apples

Ingredients

• several sound good cooking apples
• the juice of a lemon
• sugar to sweeten thoroughly
• a few drops of cochineal
• the rind of a pine-apple

Method

1. 1

   Peel and core the apples, placing them in water with lemon juice.

2. 2

   Arrange in a saucepan, cover with water, and add sugar.

3. 3

   Cook for about twenty minutes, keeping them whole.

4. 4

   Lift out the apples, place on a glass dish, and add lemon juice, more sugar if necessary, and cochineal.

5. 5

   Boil until thick and pour over the apples.

6. 6

   Decorate with red currant jelly.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 7. The excerpt below is the record exactly as published.

several sound good cooking apples, putting each when finished in water into which the juice of a lemon has been squeezed. When they are all prepared arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about twenty minutes, taking care to keep them whole. Lift out the apples. Place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of cochineal (and, if possible, the rind of a pine-apple

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