Fried Apples. — Select sour apples and quarter and coire with-
out paring ; prepare frying-pan 'Sfy neating and putting in beef drip-
pings, lay apples in skin side down, sprinkle with a little brown
sugar, and wnen nearly done turn and brown thoroughly. Or, cut
in slices across the core, about a quarter of an inch thick, put a
little butter or drippings in pan, fill with the sliced apples and fry.
stirring occasionally to prevent burning ; serve in dish sprinkled
over with sugar. If wanted extra nice, cut a little thicker and fry
like pancakes, turning when brown ; as fast as fried take out on a dish,
or platter, sprinkle over with sugar, and place in^ oven to keep
hot, proceeding thus with each panful until a sufficient quantity is
done, taking care not to break the slices. Serve in layers on the
platter, or neatly placed in individual dishes. Or, for Fried Apples
with Porky fry in its drippings and serve arranged in a row around
the slices of pork, on platter. A dish of Fried Whole Apples is
prepared thus : reel very small but prettily shaped apples, leaving
stems on. Put into a saucepan of not butter, and shake over a
brisk fire until a nice brown ; drain, and arrange neatlv, stems np,
on a tbick layer of sugar in a dish, and serve either hot or cola.
Transcendent crabs are verv nice cooked thus.
Frosted Apples. — ^Peel pippins, steiv in a thin synip till tender,
dip in frothed white of egg, and sift powdered sQgar thickly over
them ; put in cool oven to harden, and serve in glass dish.
Iced Apples. — Peel and core one dozen lar^ apples✪ Iced Apples, fill, with
sugar and a little butter and nutmeg ; bake until nearly done, let
cool and remove to another plate, if it can be done without breaking
them (if not, pour off the juice). Ice tops and sides with cake ice-
ing, and brown lightly; serve with cream.
Jellied Apples. — Pare, quarter and core nice golden pippins,
cut into slices, stew in a little water till tender, and beat to a pulp.
Make a thick syrup by boiling a pound and a half white sugar and
pint of water for two pounds apples,
skim, and put in the apple pulp and
juice of three lemons✪ Jellied Apples ; simmer gently
until almost a paste, pour into a wet
mold, and when cold it will turn
out a solid jelly. Stick thickly with
blanched almonds and serve .sur-
rounded with whipped cream or a thick custard. Or, slice the
apples and put in pudding dish with alternate layers of sugar ; cover
with a plate, put a weight on it and bake in slow oven three hours.
Let stand until cold and it will turn out a handsome form of sliced
apples imbedded in jelly.
Page 238 · 5 recipe records on this page
Presented as published in 1890. 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
Fried Apples.—Select sour apples and quarter and core without paring; prepare frying-pan by heating and putting in beef drippings, lay apples in skin side down, sprinkle with a little brown sugar, and wnen nearly done turn and brown thoroughly. Or, cut in slices across the core, about a quarter of an inch thick, put a little butter or drippings in pan, fill with the sliced apples and fry. stirring occasionally to prevent burning ; serve in dish sprinkled over with sugar. If wanted extra nice, cut a little thicker and fry like pancakes, turning when brown ; as fast as fried take out on a dish, or platter, sprinkle over with sugar, and place in oven to keep hot, proceeding thus with each panful until a sufficient quantity is done, taking care not to break the slices. Serve in layers on the platter, or neatly placed in individual dishes. Or, for Fried Apples with Pork fry in its drippings and serve arranged in a row around the slices of pork, on platter. A dish of Fried Whole Apples is prepared thus : peel very small but prettily shaped apples, leaving stems on. Put into a saucepan of hot butter, and shake over a
brisk fire until a nice brown ; drain, and arrange neatly, stems up, on a tbick layer of sugar in a dish, and serve either hot or cola. Transcendent crabs are verv nice cooked thus.
Frosted Apples.—Peel pippins, stew in a thin syrup till tender, dip in frothed white of egg, and sift powdered sugar thickly over them ; put in cool oven to harden, and serve in glass dish.
Iced Apples.—Peel and core one dozen large apples, fill, with sugar and a little butter and nutmeg ; bake until nearly done, let cool and remove to another plate, if it can be done without breaking them (if not, pour off the juice). Ice tops and sides with cake iceing, and brown lightly; serve with cream.
Jellied Apples.—Pare, quarter and core nice golden pippins, cut into slices, stew in a little water till tender, and beat to a pulp. Make a thick syrup by boiling a pound and a half white sugar and pint of water for two pounds apples, skim, and put in the apple pulp and juice of three lemons ; simmer gently until almost a paste, pour into a wet mold, and when cold it will turn out a solid jelly. Stick thickly with blanched almonds and serve .surrounded with whipped cream or a thick custard. Or, slice the apples and put in pudding dish with alternate layers of sugar ; cover with a plate, put a weight on it and bake in slow oven three hours. Let stand until cold and it will turn out a handsome form of sliced apples imbedded in jelly.
Records on this page
Iced ApplesJellied PippinsFried ApplesFrosted ApplesJellied Apples