Stewed Pippins Whole

Original Recipe

“Take twelve golden pippins, pare them, put the parings into a sauce-pan with water enough to cover them, a blade of mace, two or three cloves, a piece of lemon-peel, let them simmer till there is just enough to stew the pippins in, then strain it, and put it into the sauce-pan again, with sugar enough to make it like a syrup; then put them in a preserving -pan, or clean stewpan, or large sauce-pan, and pour the syrup over them. Let there be enough to stew them in; when they are enough, which you will know by the pippins being soft, take them up, lay them in a little dish with the syrup; when cold, serve them up; or hot, if you chuse it.”

Source: The Art of Cookery: Made Plain and Easy by Hannah Glasse (1769)

Modernized Recipe

Ingredients

• 12 small apples
• 1 cup white sugar
• Pinch of nutmeg
• Lemon peel (keep in 1 piece)
• 3 cloves
• Water

Steps

1. Peel apples
2. Put peeled apples in a pot with just enough water to cover them.
3. Add 3 cloves, lemon peel piece, and a pinch of nutmeg.
4. Boil apples until they have softened.
5. When the apples have softened, remove them to another pan.
6. Drain most of the water until just about 1 cup is left.
7. Add 1 cup of white sugar and allow it to turn to syrup (about 15 minutes).
8. Pour the syrup over the apples and serve hot or cold.