Apple Soup Recipe
Ingredients:
2 c of apples; rinsed and quartered
4 c of water
1 Tbsp of sago
Flavoring and sugar (as required)
Instructions:
Place apples, sugar, flavoring, and water on a medium saucepan. Add cloves, cinnamon, or lemon zest if desired. Stew apples till softened and strain them through mesh strainer, leaving the cores and any solids.
Rinse sago and add onto strained liquid. Boil slowly for one hr, while stirring frequently.
>> Apple Soup Recipe
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
Apple Shake Recipe
Ingredients:
1/2 peeled orange w/ pithy-part unremoved
1 banana (ripe)
1 slice of orange for garnising purposes
1 Tbsp of brewer’s yeast
2 apples (greed); seeded
Instructions:
Squeeze out juices from apples and orange. Combine juices, yeast and banana in blender, then well ’til smooth.
Top w/ a thin piece of sliced orange.
>> Apple Shake Recipe
Apple Butter with Cider Recipe
Ingredients:
Apples; pared, cored and quartered
Cider
Cinnamon powder
Cloves
Nutmeg
Instructions:
Fill one big kettle w/ cider, boil ’til volume is reduced into half. Place enough apples in thee kettle, enough to be moistened by cider, stirring frequently.
When apples turns soft, remove using skimmer w/ holes and transfer to a small tub. Repeat procedure, adding more chopped apples into cider.
Large amount of apple butter requires stewing overnight.
Leave apples on tub, covered w/ clean cloth overnight to completely cool. The following day, boil cider & apple again ’til it creates a marmalade-like consistency and color turns very deep brown.
Thirty minutes before removing from fire, blend in nutmeg, cloves, & cinnamon as desired. Once cold, transfer into jars then tightly cover.
>> Apple Butter with Cider Recipe
Apple Meringue Pudding Recipe
Ingredients:
8 c of apples; pared and quartered
1 pc of lemon (zested)
2 c of granulated sugar
6 Tbsps of powdered sugar
6 pcs of eggs
4 c of milk
3 tsps of cornstarch
Instructions:
Place lemon zest and (1-2/3 cup) sugar inside a medium saucepan. Boil for 10 mins then add lemon juice and apples. Cover the saucepan and let it simmer for 30 mins. Remove the softened apples then continue to boil till syrup has thickened.
When the liquid has reduced, pour onto the cooled apples on the platter and let them cool. Prepare sauce then finish pudding, same way as (peach) meringue, and flavoring its sauce with lemon extract.
>> Apple Meringue Pudding Recipe
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 Souffle Recipe 2
Ingredients:
4 pcs eggs
2 ounces sugar (castor)
4 pcs pared apples
1 glass new milk
1 ounce of cornflour (Allinson)
Lemon juice; extracted from 1 lemon
Ingredients:
Slice apples then stew w/ sugar & juice ’til reduced into pulps. Beat gently and return into stewpan.
Smoothen cornflour w/ milk, then blend into apples, stirring well ’til mixture boils. Pour into small basin when done to have it cooled completely.
Separate eggyolks and eggwhites. Beat yolks vigorously and blend into apple mix. Whisk eggwhites ’til frothy and stiff and combine into prepared mixture.
Pour batter into greased souffle pan.Bake it for twenty minutes at moderate-heat, then serve when done.
>> Apple Souffle Recipe 2
Apple Butter without Cider Recipe
Ingredients:
10 gallons of water
6 gallons of molasses
8 bushels of apple; pared, cored and quartered
1 lb of mixed spice (cloves, allspice, cinnamon and nutmeg); finely powdered
Instructions:
Combine water and molasses in kettle large enough to accommodate these fluids. Boil, then skim so long as scums continue rising.
Reserve one-half of liquid then transfer into tub. Prepare 8 bushels apples and gradually throw into boiling liquid.
Continue hard boiling. Once thickened, gradually add reserved water-molasses mixture, stirring frequently in order to avoid scorching. Make sure it has equal consistencies all throughout.
Continue boiling for 10-12 hrs, continuously stirring. Remove mixture from kettle in the evening and cool in large tubs, covered.
The following morning, have the mixture boiled again for additional 6-8 hrs (total of 18 hrs). Thirty minutes prior to removing, add in mixed spices. Once done, pour into stone jars.
>> Apple Butter without Cider Recipe
Apple Soup Recipe 2
Ingredients:
1 pc of large apple (cooking); peel then cut up
1 pc of small onion; chopped finely
Sugar and seasoning (to taste)
Butter
1 tsp of flour (corn)
1 c of water.
Instructions:
Cook onion and apple in water until almost tendered. Rub mixture to a mesh strainer and return inside saucepan then add butter, sugar, and seasoning.
Add flour till soup thickens. Serve at once.
>> Apple Soup Recipe 2
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
Old Fashion Apple Sauce Recipe
Ingredients:
12 pcs of apples (medium-sized); pared, cored, and chopped
Coffee powder
1 c of sugar
1 c of water
Instructions:
Place apples inside a pudding dish; sprinkle coffee, water, and sugar on top. Bake gently for 2 hrs (or more), till they turn deep red-brown.
>> Old Fashion Apple Sauce Recipe
Apple Ginger Recipe
Ingredients:
4 lbs of apple; chopped finely
4 lbs of sugar
1 pint of water
1 oz of green ginger
Lemon rind (from 4 lemons); grated
Ingredients:
Create syrup by combining sugar and water. Pour chopped apples and ginger in and combine grated lemon rind.
Boil in low-heat for 2 hrs or ’til clear in color.
>> Apple Ginger Recipe
Apple Sauce Recipe 3
Ingredients:
2 c of apples; pared, cored, and cut up
Water
Sugar
1/2 tsp of mixed spice
Instructions:
Cook apples with water till softened, almost mashed. Add spice and sugar then rub apples to a mesh strainer. Reheat then serve hot or cold.
>> Apple Sauce Recipe 3
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
Apple Sauce Recipe
Ingredients:
2 c of cooking apples (good quality); pare, core, and cut
Sugar (to taste)
Instructions:
Cook apples with enough amount of clean water. Once softened, rub apples through mesh strainer. Add sugar to sweeten apple sauce.
>> Apple Sauce Recipe
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
Apple Fool Recipe
Ingredients:
4 c of fresh apples
1 c of dates; pitted
1-1/2 c of evaporated milk
1/2 c of cream
6 pcs of cloves (tied in muslin)
Sugar
Instructions:
Pare and core apples, then cut them up. Slowly stew apples, dates, cloves with (teacupful) water till tender. Once cooked, discard cloves.
Rub fruits through mesh strainer and gradually add milk and cream, in which mixture should continue boiling. Serve them cold.
>> Apple Fool 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
Apple Leather Recipe
Ingredients:
6 lbs of ripe apples; pared and quartered
3 lbs of brown sugar
Instructions:
Mix together sugar and apples in kettle w/ very little water. Once done, mash and pound using a big wooden spoon. Boil & skim for 3 hrs more, frequently stirring.
Once done, spread into large storage dishes then place under direct sunlight for 3-4 days.
Loosen leathers form dishes then place in hot but turned off oven. Let it remain inside your oven ’til it cools.
>> Apple Leather Recipe
Stewed Apples Recipe
Ingredients:
12 green tart apples; cored and sliced
1 c of loaf sugar
Pinch of maze
12 whole cloves
Instructions:
Place apples in saucepan filled w/ enough amount of water to have apples covered. Cover saucepan. Stew apples ’til clear and tender.
Remove from pan and transfer into deep bowl, covered. Add1 c of sugar into sauce inside pan. Boil for 30 mins. Add a small pinch mace & all cloves, 10 mins before removing from heat.
Pour over apples immediately while hot then set aside to completely cool.
>> Stewed Apples Recipe
Apple Cream Recipe
Ingredients:
Apples (very ripe); quartered
Doubled refined sugar; sifted
Eggwhites
Instructions:
Scald quarted apples ’til soft. Once done, pare then mash clear apple part. Sieve pulp.
Beat together apples and sugar. Beat separately eggwhites ’til stiff, then add into apple mixture. Scoop into dish at once.
>> Apple Cream Recipe
Apple Trifle Recipe
Ingredients:
Tart apples; peeled, cored and quartered
Orange and quince rind
Sugar
1 pint of whipped cream; flavored w/ lemon peel
Instructions:
Stew apples and 1 strip each of your quince and orange rind w/ enough water, covering bottom part of stewpan. Then add in sugar (1/2 lb sugar to 1 lb of fruit).
Once cooked, squeeze the fruit pulp gently through sieve. When pulp cools, pour into a deep dish then top w/ one pint lemon-flavored whipped-cream.
>> Apple Trifle Recipe