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Estimated Preparation Time: 10 minutes
Estimated Cooking Time: 1 hr
Servings: 4 bowls of soup
Non-standard Cooking Utensils: A large pan.
350 g (12 oz) of cooking or desert apples
¼ teaspoon of pepper
pinch of cayenne pepper or ginger
2 pints medium stock or vegetable stock
1. Peel and quarter the apples, taking out their cores
2. Put them into the stock, stew them gently for one hour till tender
3. Pass the liquid through a strainer
4. Add the seasoning, give it one boil up, and serve.
The crab, found in our hedges, is the only variety indigenous to Britain; therefore, for the introduction of other kinds we are, no doubt, indebted to the Romans. In the time of the Saxon heptarchy, both Devon and Somerset were distinguished as the apple country; and there are still existing in Herefordshire some trees said to have been planted in the time of William the Conqueror. From that time to this, the varieties of this precious fruit have gone on increasing, and are now said to number upwards of 1,500. It is peculiar to the temperate zone, being found neither in Lapland, nor within the tropics.
The best baking apples for early use are the Colvilles; the best for autumn are the rennets and pearmains; and the best for winter and spring are russets. The best table, or eating apples, are the Margarets for early use; the Kentish codlin and summer pearmain for summer; and for autumn, winter, or spring, the Dowton, golden and other pippins, as the ribstone, with small russets. As a food, the apple cannot be considered to rank high, as more than the half of it consists of water, and the rest of its properties are not the most nourishing. It is, however, a useful adjunct to other kinds of food, and, when cooked, is esteemed as slightly laxative.
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