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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 33
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of loaf sugar pounded, add to them as much water as will just cover them & let them stew gently on a stove, watch & turn them, or they will break before they are done: as soon as they are tender, lay them on a dish to cool & add to the syrup the rinds & cores of the pippins & let it stew gently for two or three hours until it is reduced to less than half the quantity, strain it through a lawn sieve or jelly bag & set it away to cool. Mount the apples as high as you can on the dish & garnish with preserved orange or lemon peel & the moment before you send it to table pour the syrup over
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of loaf sugar pounded, add to them as much water as will just cover them & let them stew gently on a stove, watch & turn them, or they will break before they are done: as soon as they are tender, lay them on a dish to cool & add to the syrup the rinds & cores of the pippins & let it stew gently for two or three hours until it is reduced to less than half the quantity, strain it through a lawn sieve or jelly bag & set it away to cool. Mount the apples as high as you can on the dish & garnish with preserved orange or lemon peel & the moment before you send it to table pour the syrup over
Szathmary Culinary Manuscripts and Cookbooks
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