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Ginger Apples
Puddings and Sweet Deserts

Slightly stewed sliced apple garnished with sliced ginger in whiskey (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

(A pretty Supper or Dessert Dish.)
1424. INGREDIENTS: 1-½ oz. of whole ginger, ¼ pint of whiskey, 3 lbs. of apples, 2 lbs. of white sugar, the juice of 2 lemons.
Mode: Bruise the ginger, put it into a small jar, pour over sufficient whiskey to cover it, and let it remain for 3 days; then cut the apples into thin slices, after paring and coring them; add the sugar and the lemon-juice, which should he strained; and simmer all together very gently until the apples are transparent, but not broken. Serve cold, and garnish the dish with slices of candied lemon-peel or preserved ginger.
Time: 3 days to soak the ginger; about ¾ hour to simmer the apples very gently.
Average cost: 2s, 6d.
Sufficient: for 3 dishes.
Seasonable: from July to March.

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