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 Pureed apple with stock “white pepper, 6 cloves, cayenne or ginger to taste” (Mrs.B, Hartley 1954, etc)  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)APPLE SOUP. 111. INGREDIENTS. – 2 lbs. of good boiling apples, ¾ teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock. Mode. – 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. Time. – 1 hour. Average cost per quart, 1s. Seasonable from September to December. Sufficient for 10 persons.  |
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