Recipes > Desserts > To make Black Caps

To make Black Caps


  • 12 middling pippens
  • rose water
  • loaf sugar
  • cream or custard


Take the pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance.


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English Housewifry (1764).

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