Thorn Apples

Ingredients

• two cups sugar
• one and three-fourths cups water
• desired number of apples (about eight)

Method

1. 1

   Prepare syrup by boiling sugar and water for 10 minutes.

2. 2

   Core and pare apples, drop into syrup to prevent discoloration.

3. 3

   Cook until tender, skimming syrup as necessary.

4. 4

   Fill cavities with quince jelly and stick with almonds.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 76. The excerpt below is the record exactly as published.

Thorn Apples and serve with Olive sauce. STUFFING 2 cups cracker crumbs. 1 onion finely chopped. 1 cup English walnut meats 1 teaspoon finely chopped pars- broken in small bits. ley. 1 cup thick cream. 3^ teaspoon celery salt. 3^ cup butter. 3^ teaspoon salt. J/g teaspoon black pepper. Process: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck. OLIVE SAUCE 4 tablespoons butter. 2 cups Brown Stock. 1 slice onion. 3^ teaspoon salt. 53^ tablespoons flour. 34 teaspoon pepper. 1 dozen olives. Process: Melt butter in sauce-pan, add onion and cook until goT". w.y 52 Sunday Dinners m delicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce. GLAZED SWEET POTATOES Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with re- maining syrup. Oven should not be too hot as these potatoes will scorch easily. "THORN" APPLES Prepare a syrup by boiling two cups sugar and one and three- fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight

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