Apple Rings

Ingredients

• three or four apples
• one cup sugar
• one cup water
• three or four Cassia buds or pieces of stick cinnamon

Method

1. 1

   Pare, core, and cut apples in rings one-half inch thick.

2. 2

   Sprinkle with lemon juice.

3. 3

   Make a syrup by cooking sugar with water for ten minutes.

4. 4

   Drop in apple rings and cook until soft, turning often to preserve their shape.

5. 5

   Drain and arrange around roast loin of pork.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

Apple Rings Baked Sweet Potatoes Spiced Peaches Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY % quarts consomme. % quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley. Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers. ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats. APPLE RINGS 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 174 52 Sunday Dinners '""'^'' Fifth Sunday 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

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