Mrs Beetons Puddings and Desserts Revisited
Apple Ginger
(A Dessert Dish)
900g (2lb) Hard Apples
900g (2lb) Sugar
900ml (1½ pints) Water
25g (1oz) Tincture of Ginger
Boil the sugar and water until they form a rich syrup, adding the ginger when it boils.
Peel, core and cut the apples into pieces.
Dip them in cold water to preserve the colour.
Boil in the syrup until transparent, but be careful they do not break.
Put the pieces of apple into sterilised jars, pour over the syrup and carefully exclude the air, by covering them well.
It will keep for a good some time, if kept in a dry place.
Time: From 5 to 10 minutes to boil the syrup, about 30 minutes to simmer the apples.
Sufficient for 7 or 8 persons.
Seasonable: Make this in September, October or November.
APPLE GINGER
(A Dessert Dish)
1516. INGREDIENTS - 2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar, 1-1/2 pint of water, 1 oz. of tincture of ginger.
Mode - Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them. It will remain good some time, if kept in a dry place.
Time - From 5 to 10 minutes to boil the syrup; about 1/2 hour to simmer the apples.
Average cost, 2s.
Sufficient for 7 or 8 persons.
Seasonable - Make this in September, October, or November.
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