CookEat Recipe
Cumberland Apple and Banana Purée
Five apples and five bananas sieved with currant jelly, sugar and cayenne. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3002. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select food-safe currant jelly, identify its own ingredients, and verify cooked texture without claiming a measured yield. Limites : Documentary component or dish; actual product weights where unspecified, losses, temperature, finished texture and yield remain unmeasured. No downstream meal or storage lifetime is implied.
Method
Steps
Step 1
Peel and slice FIVE apples and FIVE bananas. Combine with HALF OUNCE butter, ONE tablespoon sugar, TWO tablespoons commercially prepared currant jelly, HALF teaspoon salt and ONE saltspoon cayenne.
Step 2
Cook while stirring for twenty-five-minute historical guide until fruit soft; press through sieve, measure FINISHED purée, and serve on vegetable dish.
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