Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Apples, Preserved

Apples, Preserved

Pare, core, and chop small three pounds of good cooking apples. Have ready some thick boiling syrup, made of three pounds of sugar and a pint of water. Throw in the apples, with the chopped rind of three lemons and one ounce of whole ginger. Let it simmer gently until the apples look clear. Time to simmer, about half an hour. Probable cost, 2s. 3d. Sufficient for half a dozen jars of moderate size.

Read next

← Apples, Miroton OfApples, Preserved, for Winter Use →