Stewed Apples

Ingredients

• Pare and core the apples
• a little water
• powdered loaf sugar

Method

1. 1

   Put the apples into a pan with a little water; let them simmer over a slow fire, and when reduced to a pulp, add powdered loaf sugar, as required, and the grated rind of a lemon; put the whole into a basin, and when cold, turn it out on a glass dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.

Stewed Apples. Pare six nice ripe apples, but not too large ; cut them in halves ; take out the cores, and put them into a basin of spring water as they are done ; put half a pound of sugar, broken in small pieces, into a pan, with half a pint of water, the juice of a lemon, and the rind cut into thin strips ; put the apples into the boiling syrup, and let them stew till tender, but not broken ; then drain them upon a sieve ; reduce the syrup ; when both are cold, arrange them neatly on a dish, and pour the syrup over. No. 372. — Stewed Apples. Pare and core the apples ; put them into a pan with a little ■water ; let them simmer over a slow fire, and when reduced to a pulp, add powdered loaf sugar, as required, and the grated rind of a lemon ; put the whole into a basin, and when cold, turn it out on a glass dish. No. 373. — Stewed Kibstone Pippins. Peel four apples ; cut them in quarters, and take out the cores ; put them into a pan with four ounces of sugar, the juice of a lemon, the thin rind, cut into strips, and very little water ; set them on a slow fire, and stew till tender ; put them into a basin, and serve when cold. No. 374. — Stewed Apricots. Cut eight unripe apricots into quarters ; put them into a pan with four ounces of powdered sugar, the juice of a lemon, and a little water

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