Stewed Apples

Ingredients

• Pare and core some good-sized apples
• enough water to cover them
• about their weight in loaf sugar
• a little sherry

Method

1. 1

   Pare and core some good-sized apples, and place them in the oven in a stewing jar with enough water to cover them, and about their weight in loaf sugar.

2. 2

   When the apples are cooked, boil up the syrup with a little sherry.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.

Stewed Apples and Rice Pare the apples, and place them either in the oven or over the fire, putting with them a slice of lemon-peel and sugar to taste, and enough water to cover them. Have ready the boiled rice, make a wall of it round the dish, and place the apples in the centre. A little nutmeg may be grated over if liked. 308. Stewed Normandy Pippins When there is a scarcity of fresh fruit, one is glad to turn to tin or dried for a sweet. Nor- mandy pippins make either a sweet or a dessert dish. They need soaking over night, and putting into a stewpan with enough water to cover them, sugar, and a slice of lemon-peel. Let them stew gently until quite tender, then take them out of the stewpan and place in a glass dish. Add to the syrup in which they were stewed a wineglassful of sherry, and boil PLAIN COOKING 150 up, which, when cool enough, pour over the pippins. Some blanched sweet almonds cut in strips and stuck in the pippins make a great embellishment to the dish. A few drops of cochineal put in with the pippins when first put on to stew, lends a nice colouring to the dish. 309. Stewed Apples Pare and core some good-sized apples, and place them in the oven in a stewing jar with enough water to cover them, and about their weight in loaf sugar. When the apples are cooked, boil up the syrup with a little sherry

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