Stewed Apples and Rice

Ingredients

• Some good baking apples
• syrup
• 1 lb. sugar
• 1 pint water
• lemon peel
• jam
• some well-boiled rice

Method

1. 1

   Peel the apples, take out the cores with a scoop so as not to injure the shape of the apples, put them in a deep baking-dish, and pour over them a syrup made by boiling sugar in the above proportion; put a little piece of shred lemon peel inside each apple, and let them bake very slowly until soft, but not in the least broken.

2. 2

   If the syrup is thin, boil it until it is thick enough; take out the lemon peel, and put a little jam inside each apple, and between each a little heap of well-boiled rice; pour the syrup gently over the apples, and let it cover the rice.

3. 3

   This dish may be served either hot or cold.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 101. The excerpt below is the record exactly as published.

Stewed Apples and Rice — Some good bak- ing apples, syrup, 1 lb. sugar to 1 pint water, lemon peel, jam, some well-boiled rice

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