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Mrs.Holroyd receipt book, 1830-1900
Page 30
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To Preserve American Apples. To 3 lbs of apples, take 3 lbs of lump sugar, pare & cut the apples into quarters, divide each quarter according to the size into 3 or 4 pieces taking out the cores and putting the apples into cold water as you do them to preserve their color: when the sugar is melted with very little water put in your apples, & set them on a very slow fire to boil until the fruit becomes transparent; when nearly ready add essence of Ginger to your taste. - N. B. Put on plate
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To Preserve American Apples. To 3 lbs of apples, take 3 lbs of lump sugar, pare & cut the apples into quarters, divide each quarter according to the size into 3 or 4 pieces taking out the cores and putting the apples into cold water as you do them to preserve their color: when the sugar is melted with very little water put in your apples, & set them on a very slow fire to boil until the fruit becomes transparent; when nearly ready add essence of Ginger to your taste. - N. B. Put on plate
Szathmary Culinary Manuscripts and Cookbooks
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