The thickly sliced, cored pippins (apples) are stewed very gently with some clarify’d Sugar, and some Slices of Orange-peel till they are clear for the receipt (recipe), Tort de Pomme.
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Posted by: hearttohearthcookery | December 9, 2014
Sugar and Orange-peel
Posted in apples, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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