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Apple Trifle

  • Tart apples
  • Strip of orange peel
  • Strip of quince peel
  • Water
  • Sugar
  • 1 pint whipped cream
  • 1 lemon peel
Peel, core and quarter some tart apples and stew them with a strip of orange and quince peel. Add sufficient water to cover the bottom of the stewpan and sugar in the proportion of 1/2 pound to 1 pound of fruit. When cooked, press the pulp through a sieve. When cooled, put into a dish and cover with whipped cream flavored with lemon peel.

Quinces prepared in the same manner are equally as good.
Submitted by Tess M Jun 4, 2009
15 min 30 min 45 min

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