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Alice Electa Pickard recipe book, 1868
Page 177
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Sauces Apples. Mrs. Matson. No.1. Pare & core (whole) 10 large sour apples, lay in a preserving kettle with 1 pint cold water, let them soften over a slow fire, without losing their form, 1 teacup sugar 1 lemon sliced, turn them over & simmer till well cooked. Mash one apple - stir it in - boil half an hour , adding more water or sugar to make a good syrup. Another No. 2. Pare & core & lay large sour apples on a pie plate in the oven sprinkled thickly with sugar. Bake with a very little water to moisten them - spice with cinnamon. Another No. 3. Quarter 12 sour apples - lay in a kettle with a very little water - stir very moderately until tender. Then add 2 heaping tablespoons sugar, & add a few thin slices lemon - simmer 15 minutes. Pour out carefully & preserve the apples in shape. Plum Sauce for meats. Mrs. Matson. 1 pound damson plums stoned 1/2 lb. brown sugar, 1/2 pint vinegar, (1/2 pint) scald 3 hours, spice to your taste.
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Sauces Apples. Mrs. Matson. No.1. Pare & core (whole) 10 large sour apples, lay in a preserving kettle with 1 pint cold water, let them soften over a slow fire, without losing their form, 1 teacup sugar 1 lemon sliced, turn them over & simmer till well cooked. Mash one apple - stir it in - boil half an hour , adding more water or sugar to make a good syrup. Another No. 2. Pare & core & lay large sour apples on a pie plate in the oven sprinkled thickly with sugar. Bake with a very little water to moisten them - spice with cinnamon. Another No. 3. Quarter 12 sour apples - lay in a kettle with a very little water - stir very moderately until tender. Then add 2 heaping tablespoons sugar, & add a few thin slices lemon - simmer 15 minutes. Pour out carefully & preserve the apples in shape. Plum Sauce for meats. Mrs. Matson. 1 pound damson plums stoned 1/2 lb. brown sugar, 1/2 pint vinegar, (1/2 pint) scald 3 hours, spice to your taste.
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