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Sect. 4.-Stewed Fruits; to Stew Normandy Pippins
1098. Soak a dozen pippins in a quart of cold water, and let them stand all night. Strain off the water, and add to it six ounces of powdered loaf sugar, six cloves, a glass of Madeira or light wine, and a little thin lemon-peel cut in very narrow pieces; boil it up to a syrup. Put in the apples, and let them simmer very gently till tender. If tied down in a jar, they will keep good a fortnight. Another.-Soak them all night in cold water; next day pour the water from them, and to three-quarters of a pound of pippins put half a pound of loaf sugar and a large teaspoonful of grated lemon peel,
Normandy pippins are dried apples, and the overnight soak is the whole recipe's foundation: it rehydrates the fruit and the soaking liquid becomes the syrup, carrying most of the apple flavour. Do not discard it and start with fresh water.
- What a Normandy pippin isA whole apple, dried until leathery and brown; the second version of the recipe buys them by weight. Look for whole dried apples or dried apple rings; rings, being thinner, will need less soaking and a shorter simmer.
- Loaf sugarLoaf sugar was refined cane sugar broken from a cone and crushed; "powdered loaf sugar" simply means it has been crushed fine. Ordinary granulated or caster sugar is the direct equivalent; six ounces is about 170 g, a scant cup.
- QuantitiesThe quart here is the imperial quart, 40 fl oz or about 1.1 litres.