Apple Ginger (another way). — Pare,
core, and slice three pounds of hard apples.
Put them into a httle cold water, to preserve
the colour, until they arc required. Boil to a
syrup three pounds of loaf sugar and a
pint and a half of water✪ Apple Ginger, with the juice of two
lemons and a little of the rind. Throw in the
apples ; let them boil until clear, and add, a
few minutes before they are removed from the
fire, an ounce and a half of concentrated ginger.
Keep them in covered jars, in a dry place.
Time to boil, three-quarters of an hour. Pro-
bable cost, 2s. Sufficient for eight or ten
persons.
Apple Hedgehog. — Take two dozen
large apples, pared and cored : boil them to a
smooth jam, sweetened and flavoured with es-
sence of ahnonds. Pare one dozen and a half
more, scoop out the cores, and boil them in
sugar and water until tender. Take them
gently out of the saucepan, and fill the hollow
in the middle of each with any bright-coloured
jam, and arrange them on a dish, in two or
three layers, as nearly as possible in the form
of a hedgehog. Fill the empty space -with the
jam, and make all smooth. Cover the whole
with sugar icing, and stick almonds blanched
and split thickly over it. Place the dish into
a good oven, to make the apples hot and brown
the almonds. Time to simmer, about half an
hour. Sufficient for eight persons. Probable
cost, 2s. 6d.
Apple Hedgehog, Iced.— Dissolve in
a well-lined saucepan eight ounces of good
sugar with half a pint of water, and stew in
the sjTup until tender a dozen or more good-
sized apples, pared and cored. Drain them
from the sugar, and pile them on a dish to
resemble the form of a hedgehog. Slice
eighteen or twenty good boiling apples, keep
them over a very slow fire until they are a
smooth, dry pulp, then fill in, so as to make an
even surface, all the spaces between the apples,
as well as the hollows from which the cores
were taken, -with it. Spread it evenly all over
with the back of a spoon. Make an icing ^\ath
three eggs and three oimces of sifted sugar;
whisk it to a solid froth, and lay on a thick
coating, which must again be covered -s^-ith
sifted sugar. Cut half a pound of blanched
almonds✪ Apple Hedgehog in the usual spiked form, and fix them
thickly over the hedgehog. Bake to give the
almonds a little colour, and warm the apples
through in a moderately hot oven. Time,
twenty to thirty minutes to stew apples. Pro-
bable cost, 2s. Sufficient for five or six persons.
Apple Jam. — Pare, core, and slice four
pounds of good baking apples : put them in a
saucepan with three pounds q£ gjf ted sugar, and
the grated rind and juice of four Temons. Stew
gently, stirring constantly until the jam is firm
and smooth. Put it into covered jars, and keep it
in a dry jjlace. It is a good plan to lay the apples
and other ingredients in layers in a stone jar,
and place the jar in the oven in the middle of a
tin full of water, which is to be replenished as
APP
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APP
it boils away, until the fruit is tender. Then
pour it into a preserving-pan, and Loil for
twenty minutes. Time to stew, three or four
hours. Probable cost. Is. 6d. One pound
of apples will make about one pound of
jam.
Page 146 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apple Ginger (another way). — Pare, core, and slice three pounds of hard apples. Put them into a little cold water, to preserve the colour, until they arc required. Boil to a syrup three pounds of loaf sugar and a pint and a half of water, with the juice of two lemons and a little of the rind. Throw in the apples ; let them boil until clear, and add, a few minutes before they are removed from the fire, an ounce and a half of concentrated ginger. Keep them in covered jars, in a dry place. Time to boil, three-quarters of an hour. Probable cost, 2s. Sufficient for eight or ten persons.
Apple Hedgehog. — Take two dozen large apples, pared and cored : boil them to a smooth jam, sweetened and flavoured with essence of almonds. Pare one dozen and a half more, scoop out the cores, and boil them in sugar and water until tender. Take them gently out of the saucepan, and fill the hollow in the middle of each with any bright-coloured jam, and arrange them on a dish, in two or three layers, as nearly as possible in the form of a hedgehog. Fill the empty space -with the jam, and make all smooth. Cover the whole with sugar icing, and stick almonds blanched and split thickly over it. Place the dish into a good oven, to make the apples hot and brown the almonds. Time to simmer, about half an hour. Sufficient for eight persons. Probable cost, 2s. 6d.
Apple Hedgehog, Iced.— Dissolve in
a well-lined saucepan eight ounces of good sugar with half a pint of water, and stew in the syrup until tender a dozen or more goodsized apples, pared and cored. Drain them from the sugar, and pile them on a dish to resemble the form of a hedgehog. Slice eighteen or twenty good boiling apples, keep them over a very slow fire until they are a smooth, dry pulp, then fill in, so as to make an even surface, all the spaces between the apples, as well as the hollows from which the cores were taken, -with it. Spread it evenly all over with the back of a spoon. Make an icing ^\ath three eggs and three oimces of sifted sugar; whisk it to a solid froth, and lay on a thick coating, which must again be covered -s^-ith sifted sugar. Cut half a pound of blanched almonds in the usual spiked form, and fix them thickly over the hedgehog. Bake to give the almonds a little colour, and warm the apples through in a moderately hot oven. Time, twenty to thirty minutes to stew apples. Probable cost, 2s. Sufficient for five or six persons.
Apple Jam. — Pare, core, and slice four pounds of good baking apples : put them in a saucepan with three pounds of sifted sugar, and the grated rind and juice of four Temons. Stew gently, stirring constantly until the jam is firm and smooth. Put it into covered jars, and keep it in a dry place. It is a good plan to lay the apples and other ingredients in layers in a stone jar, and place the jar in the oven in the middle of a tin full of water, which is to be replenished as
APP
( 17 )
APP
it boils away, until the fruit is tender. Then pour it into a preserving-pan, and boil for twenty minutes. Time to stew, three or four hours. Probable cost. Is. 6d. One pound of apples will make about one pound of jam.
Records on this page
Apple GingerApple HedgehogApple Jam