Compote of Apples from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pare the apples, cut them in quarters, cut out the cores, and pierce them several times, to drain the juice. Boil six Apples in one pound of sugar and half a cup of water, and add the finely cut pe...
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Ingredients
- A Dozen Apples
- A Pound of Sugar
- ½ Cupful of Water
- The Peel of a Lemon, Finely Cut, and its Juice
- Grated Nutmeg Cinnamon
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