Stewed Apples
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 247. The excerpt below is the record exactly as published.
Pare, core and quarter tart apples ; place them in a granite-ware kettle with enough water to keep them from burning, and cook until tender. Turn them into a col- ander, pulp them through, and season to taste with sugar and a little powdered cinnamon. Return the sauce to the kettle, stew it slowly, until the sugar is thoroughly dis- solved, and set it on the ice. STEWED APPLES. Pare, core and quarter lart apples. Make a syrup of a cupful of sugar, two-thirds of a cupful of water and a little lemon-peel
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Cook this with the app: pantry check, scaling, and the assistant.