Apples à la Princesse Maude from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel one and a half pounds of good cooking apples, cut them up and cook them in three quarters of a pint of water with four to six ounces of loaf sugar, according to the sweetness of the apples, tw...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- apple
- leaves
- vanilla essence
- whipped cream
- angelica
- cream
- lemon jelly
- jelly
- lemon
- bayleaves
- carmine
- gelatine
- water
- cooking apples
- apples
- loaf sugar
- pistachio nuts
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