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English cookbook, ca. 1824
Page 16
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Stewed Apples To twelve [midling?] sized Apples put a pint of spring water 1/2 lb of sugar and a little [?] and simmered by the side of the fire till quite tender. A lemon peel shredded fine should be laid on the top of the Apples when sent to table.
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Stewed Apples To twelve [midling?] sized Apples put a pint of spring water 1/2 lb of sugar and a little [?] and simmered by the side of the fire till quite tender. A lemon peel shredded fine should be laid on the top of the Apples when sent to table.
Szathmary Culinary Manuscripts and Cookbooks
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