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English cookbook, 1860
Page 67
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stalks out and let it stand a fortnight stirring it every day strain it off and put it in a cask at Michaelmas strain it again and put all of stone sugar and two bottles of brandy in the spring bottle it. Apple cream Put into a stew pan a quart of apples pared and cored the peel and juice of 1/2 a lemon about an ounce of butter sugar to your taste and a small tea cup ful of water boil it and stir it quite to a pulp when cold
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stalks out and let it stand a fortnight stirring it every day strain it off and put it in a cask at Michaelmas strain it again and put all of stone sugar and two bottles of brandy in the spring bottle it. Apple cream Put into a stew pan a quart of apples pared and cored the peel and juice of 1/2 a lemon about an ounce of butter sugar to your taste and a small tea cup ful of water boil it and stir it quite to a pulp when cold
Szathmary Culinary Manuscripts and Cookbooks
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