Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › APPLES (a la Portugaise)

APPLES (a la Portugaise)

Peel and core, without dividing, half a dozen large baking apples. Put into a stewpan a cupful of sugar and a cupful of water, place it on the fire, and when the scum rises, put the apples in, and let them simmer very gently until they are tender throughout. Lay them in a glass dish, colour the syrup with a few drops of prepared cochineal, and pour it round them, and lay on the top of each apple a spoonful of bright-coloured jam. Time to boil the apples, twenty minutes or more. Probable cost, 9d. Sufficient for five or six persons.

Read next

← APPLES (a la Marie)Apples, Baked →