A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream
Preserved exactly as written in the original source
Take six fine large cooking apples, peel them, put them over a slow fire
Add together with a wine-glass of Medeira wine and half a pound of sugar
When well stewed, split and stone two and a half pounds of raisins, and put them to stew with the apples and enough water to prevent their burning
When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve
Mold, if you like, or put away in small preserve jars
Modern guidance to help you succeed with this vintage recipe
The natural pectin in apples combines with sugar and acid from the wine to create a gel structure as the mixture cools, transforming the fruit into a sliceable preserve. Straining the mixture twice removes fiber and creates a smooth, homogeneous texture that can be molded or spread. The slow cooking concentrates sugars and allows flavors to meld while preventing scorching, which would introduce bitter compounds.
This preserve is designed to be made ahead. Once cooled and set, it can be stored in preserve jars for up to 6 months in a cool, dark place. If molded, unmold after 24 hours of setting and wrap tightly in parchment paper, then store in an airtight container in the refrigerator for up to 2 weeks.
Store in sterilized preserve jars with tight-fitting lids in a cool, dark pantry for up to 6 months unopened. Once opened, refrigerate and use within 3 weeks. If molded and unmolded, wrap tightly in parchment paper and store in an airtight container in the refrigerator for up to 2 weeks. The preserve can be sliced thin when chilled for decorating pastries.
AI-generated tips from Chef Cecil's culinary database
This preserve is designed to be made ahead. Once cooled and set, it can be stored in preserve jars for up to 6 months in a cool, dark place. If molded, unmold after 24 hours of setting and wrap tightly in parchment paper, then store in an airtight container in the refrigerator for up to 2 weeks.
Store in sterilized preserve jars with tight-fitting lids in a cool, dark pantry for up to 6 months unopened. Once opened, refrigerate and use within 3 weeks. If molded and unmolded, wrap tightly in parchment paper and store in an airtight container in the refrigerator for up to 2 weeks. The preserve can be sliced thin when chilled for decorating pastries.
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