To Preserve Pippins in Slices
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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- Take the fairest pippins, pare them, and cut tliem in slices quarter of an inch thick, without taking out the cores ;
- boil two or three lemons, and slice them with the apples ;
- take the same weight of white sugar, (or clarify brown sugar,) put half a gill of water for each pound of sugar, dissolve it, and set it over the fire ;
- when it is boiling hot, put in the slices, let ihem boil very gently until they are clear, then take them with a skimmer and spread them on flat dishes to cool;
- boil the syrup until it is quite thick, put the slices on flat dishes, and pour the syrup over.
- These may be done a day before they are wanted ;
- two hours will be sufficient to make a fine dish for dessert or supper.
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