Stewed Apples

Ingredients

• nice, smooth, sweet apples
• a half cup vinegar
• two cups sugar
• half pound sugar
• pint water

Method

1. 1

   Remove cores from apples, simmer in cold water until done.

2. 2

   For tart apples, add vinegar and sugar.

3. 3

   For Apple Transparency, stew peeled apples in syrup, add dissolved gelatine, and cool.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 239. The excerpt below is the record exactly as published.

stewed apples into syrup left from cooking the others, add grated rind and juice of one lemon, and simmer twenty minutes or until a smooth marmalade is formed, then let cool, rut one quart milk in custard-kettle, reserving half a cup for mixing one tablespoon corn-starch, which stir in when milt is hot, and let cook five minutes. Beat yolks of six eggs and whites of two with half cup powdered sugar ; gradually pour boiling milk on this, return to Kettle and cook three minutes, stirring all the time, add salt, turn into bowl, and let cool ; place the whole apples in a mound on dish using the marmalade to fill up the spaces oetween the apples. Beat four whites to a stiff froth with four tablespoons powdered sugar, spread over apples, and stick one pint blanched almonds ftito it, cutting each one in two or three strips as .in Jellied Apples. Brown slowly in the oven and let cool. Serve with the custard seasoned with lemon poured around the base of meringu Steamed Apples. — Take smooth, rich-flavored apples, wash auv. remove cores, leaving fruit whole. Put in a steamer and cook until perfectly tender. The juice in pan may be stewed down and poured over the apples ; serve either warm or cold with sugar and cream. Sweet apples are especially nice steamed, and if liked can be browned in oven ten or fifteen minutes, and when placed in oven put on each apple a tablespoon of meringue as above. Stewed Apples. — Take nice, smooth, sweet apples and remove cores without paring. Put into a covered saucepan with cold water, heat gradually and simmer gently until done. It should take a half day to cook them properly without breaking. Set away to get cold before taking out. Served with sweetened cream they are delicious. If tart apples are to be stewed put on with enough water to cover, a half cup vinegar and two cups sugar, and cook as above. For a verv nice dish called Apple Transparency ^ stew six large peeled ana cored tart apples slowly until tender, in a syrup of half pound su^ar and pint water

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