Apples Sugar Water Lemon

A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.

No ratings yet

A historical recipe

How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon.
Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool.
When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar;
allow them to boil for ten minutes, keeping it all well skimmed.
Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear.
When cool, put into jars and cover.