To Make Black Caps

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut twelve large Apples in Halves, and take out the Cores, place them on a thin Patty pan, or Mazareen, as close together as they can lye, with the flat Side downwards, squeeze a Lemon in, two Spoonfuls of Orange-flower Water, and pour over them; shread some Lemon-peel fine and throw over them, and grate fine Sugar all over. Set them in a quick Oven, and half an Hour will do them. When you send them to Table, throw fine Sugar all over the Dish.