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Recipe Page
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Side Dishes
(Apples in Red Jelly)

Apples and Rice
(A Plain Dish.)

Time: -About 30 minutes to stew the apples very gently; about 3/4 hour to cook the rice.

Sufficient for 5 or 6 persons.

Seasonable from July to March.

  1. 8 good sized apples
  2. 3 oz. of butter
  3. the rind of 1/2 lemon minced very fine
  4. 6 oz. of rice
  5. 1-1/2 pint of milk
  6. sugar to taste
  7. 1/2 teaspoonful of grated nutmeg
  8. 6 tablespoonfuls of apricot jam

  1. Peel the apples, halve them, and take out the cores
  2. Put them into a stewpan with the butter
  3. Strew sufficient sifted sugar over to sweeten them nicely
  4. Add the minced lemon-peel
  5. Stew the apples very gently until tender, taking care they do not break
  6. Boil the rice, with the milk, sugar, and nutmeg, until soft
  7. When thoroughly done, dish it, piled high in the centre
  8. Arrange the apples on it
  9. Warm the apricot jam, pour it over the whole, and serve hot

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page
All Recipes
Side Dishes
(Apples in Red Jelly)

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