Apple Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 lb good boiling apples
- 3/4 teaspoonful white pepper
- 6 cloves
- cayenne or ginger to taste
- 3 quart medium stock
Instructions
- Peel and quarter the apples, taking out their cores;
- put them into the stock, stew them gently till tender.
- Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.