Apple Recipes 3

12 apples, pared and cored

1 1/2 pound of sugar

1 large lemon

1 ounce of gelatin

and water as necessary

Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup come to a boil, put in the apples and let them stew until done through and clear; then take them out, slice into the syrup one large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream.

3 good juicy cooking apples

3 eggs

6 oz. of Allinson fine wheat meal

1/2 pint of milk

and sugar to taste.

Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk,

meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.

4 Eggs

four spoonfuls of fine flour

1/4 pound of sugar

Milk, Nutmeg and Salt as necessary

Take four eggs and beat them very well, put to them four spoonfuls of

fine flour, a little milk, about a quarter of a pound of sugar, a

little nutmeg and salt, so beat them very well together; you must not

make it very thin, if you do it will not stick to the apple; take a

middling apple and pare it, cut out the core, and cut the rest in round

slices about the thickness of a shilling; (you may take out the core

after you have cut it with your thimble) have ready a little lard in a

stew-pan, or any other deep pan; then take your apple every slice

single, and dip it into your bladder, let your lard be very hot, so

drop them in; you must keep them turning whilst enough, and mind that

they be not over brown; as you take them out lay them on a pewter dish

before the fire whilst you have done; have a little white wine, butter

and sugar for the sauce; grate over them a little loaf sugar, and serve

them up.