Apple Rings
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- Pare, core and cut apples that are not too sour, in rings one-half inch thick.
- Sprinkle them with lemon juice.
- Make a syrup by cooking one cup sugar with one cup water, ten minutes.
- Drop in three or four Cassia buds or pieces of stick cinnamon.
- Cook three or four apple rings at a time in syrup until soft, turning often to preserve their shape.
- Drain and arrange them around roast loin of pork.
- The syrup may be used for stewing apples or prunes.