Swiss Apples

Ingredients

• Peel and cut the apples in quarters
• fry them in butter
• put in a saucepan 1 pint of claret
• a little cinnamon
• sweeten with about half a pound of brown sugar
• add the grated rind of 1 lemon
• the juice of half a lemon

Method

1. 1

   Peel and cut the apples in quarters; fry them in butter a pale gold colour; put them to drain (on a piece of blotting-paper is best).

2. 2

   Heap them up on a dish, and keep them warm.

3. 3

   Now put in a saucepan 1 pint of claret, a little cinnamon; sweeten with about half a pound of brown sugar; add the grated rind of 1 lemon and the juice of half a lemon.

4. 4

   Make the sauce quite hot, but do not let it boil.

5. 5

   Pour it over the apples.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 45. The excerpt below is the record exactly as published.

Swiss Apples. Peel and cut the apples in quarters ; fry them in butter a pale gold colour; put them to drain (on a piece of blotting-paper is best). Heap them up on a dish, and keep them warm. Now put in a saucepan 1 pint of claret, a little cinnamon ; sweeten with about half a pound of brown sugar; add the grated rind of 1 lemon and the juice of half a lemon

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