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Time: From 30 to 50 minutes to bake the apples.

Sufficient for 4 or 5 persons.

Seasonable from July to March.

Ingredients
  1. 6 good-sized apples
  2. 12 cloves, pounded sugar
  3. 1 lemon
  4. 2 teacupfuls of water
  5. 1 tablespoonful of gelatine
  6. a few drops of prepared cochineal
Directions
  • Choose rather large apples; peel them and take out the cores, either with a scoop or a small silver knife,
  • Put into each apple 2 cloves and as much sifted sugar as they will hold
  • Place them, without touching each other, in a large pie-dish
  • Add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water
  • Bake in the oven, with a dish over them, until they are done
  • Look at them frequently, and, as each apple is cooked, place it in a glass dish
  • They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish
  • When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing, into a lined saucepan
  • Add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves
  • Boil till quite clear
  • Colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug;
  • Let it cool a little
  • Pour it into the dish round the apples
  • When quite cold, garnish the tops of the apples with a bright-coloured marmalade, a jelly, or the white of an egg, beaten to a strong froth, with a little sifted sugar

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

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