Dinner
Stewed apples
Marion Harland’s original method for Stewed apples, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Pare and core a dozen tart, juicy apples.
- Put them into a saucepan with just enough cold water to cover them.
- put the juice into a saucepan with a cupful of sugar, and boil for half an hour.
- Eat with cream.
Historical transcription
Source method
- 1
Pare and core a dozen tart, juicy apples. Put them into a saucepan with just enough cold water to cover them. Cook slowly until they are tender and clear. Then remove the apples to a bowl, and cover to keep hot; put the juice into a saucepan with a cupful of sugar, and boil for half an hour. Season with mace or nutmeg. Pour hot over the apples and set away covered until cold. Eat with cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.