24.10.11

A colonial recipe

An October fall day. What is better on a fall day than to eat a nice and juicy apple? Remember when the gracery stores used to prepare caramel apples in the october? In Colonial times it was no different. Refridgeration unknown then, required that apples harvested must be eaten before they rotted.

Here is a quick and easy way to use those pommes from Colonial Sense.

Apple Snowballs a Colonial dessert

Time: 1/2 hour to boil the rice separately; 1/2 to 1 hour with the apple.

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Ingredients

2 teacupfuls of rice
apples
moist sugar
cloves
milk

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Directions

Boil the rice in milk until three-parts done; then strain it off
Pare and core the apples without dividing them
Put a small quantity of sugar and a clove into each apple
Put the rice round them, and tie each ball separately in a cloth
Boil until the apples are tender
Take them up, remove the cloths, and serve

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Source: The Book of Household Management by Isabella Beeton (1859)

Enjoy.

Jhesu+Marie,
Brantigny

See the comments below Sarah from Australia has sent a link for apple dumplings. :-{p

2 comments:

Anonymous said...

Richard,

May I contribute a wonderful Australian recipe perfect for Apple season? Apple Dumplings (though our Autumn apple season is five months away (Southern hemisphere, don't forget).

You simply must try this!!
http://www.abc.net.au/tasmania/stories/s2003342.htm
I would add as an essential serving suggestion proper home made custard (creme anglise) To add a little something, two teaspoons of calvados per apple quarter as they're being rolled up in the pastry would be excellent. Try this with pears also.

Delicious!

Blessings,

Sarah,
Australia.

Brantigny said...

Thank you Sarah.