Coddled Apples

Ingredients

• Large tart apples
• Water
• Water
• Sugar loaf

Directions

1. Wash, rub, dry, and peel large tart apples.
2. Peel thinnly and delicatley, and core apples.
3. Throw apple peels into boiling water.
4. Place apples into porcelain-line stewpan equal to the weight of apples.
5. Strain the water in which the peels have been thrown.
6. Pour enough water over sugarloaf enough to float the apples.
7. Put the stewpan on the fire.
8. Boil the sugar down to a clear syrup then put the apples in, making sure the apples do not touch onw another.
9. Peel a lemon thinly and delicately, taking care to preserve the peel unbroken.
10. Cut the peel into long, very thin strings with a pair of sharp scissors.
11. Put lemons into the scaucepan simultaneously with apples.
12. Cook lemons and apples until tender.
13. Serve and eat cold.

Source — The Unrivalled Cook-Book
Prepared by Kristian Brewster
Louisiana Anthology
December 19, 2023