Black Caps Par Excellence

For the Second-Course, or for Dessert

¾ to 1 hour, or more.


  • Norfolk biffins, 12
  • rinds fresh lemons, 1 to 2
  • candied orange-rind, 2 to 3 oz.
  • pale brown sugar, ¾ lb.
  • raisin or other wine, ½ bottle
  • little sifted sugar


Cut a dozen fine Norfolk biffins in two without paring them, scoop out the cores, and fill the cavities with thin strips of fresh lemon-rind and with candied orange-peel. Cover the bottom of a flat shallow tin with a thick layer of fine pale brown sugar, press the two halves of each apple together, and place them closely in the tin; pour half a bottle of raisin or of any other sweet wine over them, and be careful to moisten the tops of all; sift white sugar thickly on them, and set the tin into a very hot oven at first, that the outsides of the apples may catch or become black; then draw them to the mouth of the oven, and bake them gently until they are soft quite through. The Norfolk biffin answers for this dish far better than any other kind of apple, but the winter queening, and some few firm sorts beside, can be used for it with fair success. These for variety may be cored without being divided, and filled with orange marmalade. The black caps served hot, as a second-course dish, are excellent.

Obs.—The apples dressed as above resemble a rich confection, and will remain good for ten days or a fortnight; sometimes much longer even. The receipt is an admirable one.