Apple Sauce Recipe 2
Ingredients:
Apples; pared, cored, and cut up
Sugar
Gelatin (dissolved with water)
Instructions:
Cook apples till they soften and stir thoroughly to prevent lumps; add small amount of gelatin then add sugar. Stir thoroughly and pour onto bowls. Once cold, turn it out onto a serving plate.
>> Apple Sauce Recipe 2
Preserved Apples Recipe
Ingredients:
Bellflower apples (ripe); pared and cored
Loaf sugar
Lemon rind
Lemon juice
Instructions:
Weigh apples: Every pound of fruit is equivalent to one pound sugar.
Place apples in stewpan filled w/ enough water to have apples covered. slowly boil them for 30 mins. Strain apples, allowing the water to mix w/ sugar in a kettle. Once sugar melts, bring to a boil adding in thinly sliced lemon rind (4 lemons for 12 apples).
Once syrup is thick and very clear, skim carefully. Add apples in. continue boiling, after 15 mins, add lemon juice. Boil for another 15 mins or ’til apples become clear & tender.
Once cooled, transfer into stone jars then tightly cover. Set for 7 days. After one week, boil again using same apple syrup.
>> Preserved Apples Recipe
Apple Catsup Recipe
Ingredients:
12 pcs of tart apples; peeled and quartered
1/2 c of Sugar (for every 4 c of sifted apples)
1 tsp of pepper (for every 4 c of sifted apples)
1 tsp of clove (for every 4 c of sifted apples)
1 tsp of mustard (for every 4 c of sifted apples)
2 tsps of cinnamon (for every 4 c of sifted apples)
2 tsps of onions (medium, for every 4 c of sifted apples); chopped finely
1 Tbsp of salt
2 c of vinegar
Instructions:
Stew the apples with small amount of water till softened. Pass the stewed apples through mesh strainer and measure the (sifted) apple then add sugar, pepper, cloves, mustard, onions, and cinnamon; stir thoroughly and add vinegar and salt.
Let the mixture boil for an hour. Place inside a bottle when still hot and seal tightly.
>> Apple Catsup Recipe
Apple Cream Recipe
Ingredients:
6 pcs of cooking apples (large)
4 pcs of eggs (large)
1-1/2 c of sugar (double-refined)
1 to 2 Tbsps of rose water
Lemon zest
Instructions:
Take apples then coddle; once cold, remove pulp. Take egg whites, sugar, rose water, and zest; beat them thoroughly. Cook for one hour.
>> Apple Cream Recipe
Apple Tansey Recipe
Ingredients:
Apples; pared
Sweetened butter
10 eggs
Sweet cream
Nutmeg
Cinnamon
Ginger
Sugar
Rose-water
Instructions:
Cut pared apples into thin rounded slices. Place butter and app less in fry pan & fry the apples.
Separately combine, eggs, cream, cinnamon, nutmeg, sugar, rose-water and ginger together. Mix thoroughly then pour into apples, then have them fried.
>> Apple Tansey Recipe
Apple Souffle Recipe 1
Ingredients:
1 pint of apple; steamed
1 Tbsp butter; melted
1/2 c of sugar
6 eggwhites
3 eggyolks; well beaten
Nutmeg
Instructions:
Add butter, nutmeg, eggyolks and sugar into steamed apples. Blend well. Beat eggwhites ’til frothy and stiff. Once apple mixture cools, blend in eggwhites.
Grease a 3-pint bake dish then turn out souffle into dish. Have it baked for 30 mins in moderate-heat oven.
>> Apple Souffle Recipe 1
Boiled Apple Pudding Recipe
Ingredients:
3 pcs of apples; pared, cored, and minced
3 pcs of eggs (large)
1/2 c of bread crumbs
1 pc of lemon (juiced and zested)
6 Tbsps of sugar
6 Tbsps of currants
1/2 wine-glassful of wine
Butter
Nutmeg
Sugar
Instructions:
Combine apples, crumbs, sugar, nutmeg, lemon juice, half of lemon zest, and currants. Beat eggs and add to the apple mixture. Mix thoroughly then add wine.
Transfer the batter on a greased mold then tie with cloth and boil for 1-1/2 hours. Serve hot with (sweet) sauce.
>> Boiled Apple Pudding Recipe
Cider Apple Sauce Recipe
Ingredients:
16 c of new cider
Apples; pared, cored, and quartered
Cinnamon
Instructions:
Boil cider till reduced in half. Add in the apples and stew above medium heat for 4 hrs. Add ground cinnamon (if desired).
>> Cider Apple Sauce Recipe