Monday, November 27, 2017

How to Cook Apples - over 100 ways - by Georgiana Hill in 1865

The English author Georgiana Hill (1825-1903) compiled recipes from the mundane (apple pie) to unusual - Irish Stew with apples, apples and chocolate, fools, puffs, trifles, omelet, pickled, curry, and sausage with pimiento.  Two American apple recipes - one to cut thin and dry on string, and the other put in jar, cover with sugar and boil the jar and contents.

Georgiana Hill (not the historian Georgiana Hill who died 1924) collected recipes for a series of themed cookbooks from 1859-1870 - at least 8 books; 6 are online HERE.  Books with over 100 recipes on apples, breakfast, salads, foreign desserts, puddings, game, rabbit and a book on potatoes, apples, egg and fish.

Her Everybody's Pudding Book is a small (4X7) and contains 185 pages of puddings, tarts, omelettes, creams and even snow pancakes (December).  Lea's recipe for snow fritters HERE

A sample of her apple recipes --

48. Irish Stew.
Take four large apples, two potatoes, and two onions, chop them all up together, add some herbs freshly shred, and any kind of meat, well seasoned with pepper and salt; put into a saucepan a layer of vegetables and a layer of meat alternately, until three parts full; then pour in a pint of gravy, cover it with a thick suet crust, put on the lid of the saucepan, and let it simmer for two hours.

40. Apple Stuffing.
Take a good half pound of the pulp of some agreeable-tasting tart apples, which you have either previously baked or scalded, add two ounces of bread crumbs, some powdered sage, a finely-shred shalot, and well season it with cayenne pepper. This is a delicious stuffing for roast geese, ducks, sucking pigs, pork, &c.

41. Apple Mincemeat.
Take six pounds of Dutch pippins, pare, core, and mince them very small. Take of stoned Valencia raisins and fresh beef suet, each three pounds. Mince these also; then add a quarter of an ounce each of cinnamon, cloves, and mace; all finely powdered; three pounds of sifted white sugar, the juice and rinds of three lemons, a little salt, and half a pint of brandy. Mix all thoroughly together, and use for pies when wanted.

56. Apple Chocolate.     
In a quart of new milk boil a pound of scraped French chocolate and six ounces of white sugar; beat the yolks of six eggs and the whites of two; and when the chocolate has come to a boil, retire it from the fire, gradually add the eggs, stirring well at the time. Have ready a deep dish, at the bottom of which you have placed a good layer of pulped apples, sweetened to taste, and seasoned with powdered cinnamon; pour the chocolate gently over it, and place the dish upon a saucepan of boiling water. When the cream is set firmly it is done; sift powdered sugar over it, and glaze with a red-hot shovel, if you have nothing better. This preparation is not only very delicious, but exceedingly salutary, on account of the apples being a corrective to the too great richness ot the chocolate.

65. Pommes Duchesses.
Boil some apples until they will pulp easily, mix them smoothly with some well-beaten eggs, a little cream, some powdered white sugar, and bread crumbs enough to form them into small cakes; lay them in a pan of boiling butter, and when they are of a nice brown colour take them up. As soon as they are cold, squeeze some lemon juice over them, lay upon each a spoonful of thick cream, sprinkle them with powdered sugar, and serve.

66. Preserved American Apples.     
When quite ripe, gather the apples, and, without depriving them of their stalks, pack them into small, but wide-mouthed bottles; strew into each bottle half a pound of the best loaf sugar. Cork them very well, and place them, upside down, in a saucepan of cold water. Let them come gradually to a boil, when they can simmer for three hours. The pretty appearance of these apples being their principal attraction, they are preserved chiefly to be used as a decoration to other dishes.

92. Apples a la Americaine.   
These are dried by taking some fruit proper for the purpose, paring and coring it, and cutting all up into thin slices, which are threaded upon string, and hung in dry airy places, where they soon get perfectly dry, and are used for sauces, &c, by dressing them in syrup.

90. Apple Sausages.
Chop up some fat pork as for ordinary sausages, and, instead of bread crumbs, ^o each pound of meat put half a pound of sour apples finely minced; season with the finest white pepper, and add a considerable quantity of Spanish pimiento to give it a richness of appearance. Fry to a fine brown, and serve with olives.

©2017 Patricia Bixler Reber
Researching Food History HOME

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