Transparent Apples and Whipped Cream

Ingredients

• twelve fine tart apples
• one pound of granulated sugar
• half pint water
• the grated rind of two oranges
• a scant cup sugar
• uw pint of cream

Method

1. 1

   Pare and slice apples, remove seeds and core.

2. 2

   Spread on dishes to dry.

3. 3

   Make syrup with sugar and water, boil until thick, add half apples and simmer for 15 minutes.

4. 4

   Remove and cool, then repeat with the rest.

5. 5

   Add grated rind and pulp of oranges to syrup, simmer, and pour over apples.

6. 6

   Whip cream with sugar and orange juice, pile on top.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 20. The excerpt below is the record exactly as published.

TRANSPARENT APPLES AND WHIPPED CREAM. Pare twelve fine tart apples cut in circular slices three quarters of an inch thick, remove seeds and core carefully. Spread on dishes for two hours to dry slightly. Make a syrup of one pound of granulated sugar and half pint water; boil the syrup until rather thick, now lay in half of apples, and simmer for fifteen minutes. ‘Take out and spread on dishes to get cold while the rest cook. In fifteen minutes take these out and spread on dishes, returning the first half to the syrup. Be careful not to break the slices by rapid boiling. Cook until done and clear. Remove and finish cooking the rest. Lay all carefully in a deep glass dish. Add to the syrup the grated rind of two oranges, and the pulp carefully picked out as for marmalade, simmer a little while and pour over the apples. Grate the rind of an orange and express the juice, add this with a scant cup sugar to uw pint of cream

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