To Stew Apples

Pare them, slice them, and stew them with equal Quantity of Water and Claret, enough to cover them, when they are tender, put a stick of Cinnamon and a few Cloves, when they are almost enough, sweeten them with Sugar, and mash them to Pap, put in sweet butter, and serve them.

From R. Dodsley, Adam’s Luxury, and Eve’s Cookery, 1744

Stewed Apples (modern)

  • 4 large apples peeled, cored and sliced
  • 1 cup water
  • 1 cup apple juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Place all ingredients in a pan and bring to a boil. Reduce the heat to medium, cover the pot and allow to cook until the apples are tender. Remove from heat and mash the apples. Serve warm with a dollop of butter and sugar if desired.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.