- 2 pounds of good boiling apples
- 3/4 teaspoonful of white pepper
- 6 cloves
- cayenne or ginger to taste
- 3 quarts of medium stock
Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.
Time: 1 hour.
Seasonable from September to December.
Sufficient for 10 persons.
The Book of Household Management (1861).
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