Stewed Apples from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pare the apples, and cut into quarters or semiquarters, removing the cores and seeds. Add half a cup of water. Put them into an agate or a porcelain-lined sauce
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Ingredients
- 6 Apples, Large and Firm
- Sugar to Taste
- The Zest of Half an Orange
- A Blade of Mace
- A Stick of Cinnamon
- 4 Ground Allspice
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