To Preserve Apples
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
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.
Method
Chef Wood
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- Pare *and core, and cut them in halves or quarters, take as many pounds of the best brown sugar, put a teacup of water to each pound ;
- when it is dissolved, set it over the fire, and when boiling hot, put in the fruit, and let it boil gently until it is clear, and the S3M'up thick, take the fruit with a skimmer on to flat dishes, spread it to cool, then put it in pots or jars, and pour the jelly over.
- Lemons boiled tender in water, and sliced thin, may be boiled with the apples.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon