Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-free
Apple Braise
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- Use one pound of sugar to the quart of water
- add half a pint of white wine
- also add four ounces of currants
- four ounces Sultana raisins
- four ounces almonds, blanched and sliced
- two ounces of butter
- one stick cinnamon
- and one lemon peel
- to the quart of water
Method
Stew till tender.
Reduce the syrup and pour over.
Nutrition per serving
614Calories
6 gProtein
118 gCarbs
21 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
APPLE BRAISE. Prepare like for Sliced Compote No. 31. Use one pound of sugar to the quart of water; add half a pint of white wine, also add four ounces of currants, four ounces Sultana raisins and tour ounces almonds, blanched and sliced, two ounces of butter, one stick cinnamon and one lemon peel
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