Candied Apples

Ingredients

• juice of two or three lemons
• small apples
• a pound and a half white sugar
• one quart water

Method

1. 1

   Squeeze lemon juice into a preserving kettle.

2. 2

   Peel, core, and slice apples; soak in lemon juice.

3. 3

   Simmer in boiling sugar syrup until syrup turns to sugar again.

4. 4

   Dry the fruit.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 260. The excerpt below is the record exactly as published.

Candied Apples, — Squeeze juice of two or three lemons into I)reserving kettle. Peel, core and slice small apples ; put into the emon juice and shake over the fire a minute or two ana ^et aside to 312 DRIED FRUITS. absorb as much juice as possible. When quite cold, put into a sjrrup of boiling sugar and let simmer until the syrup is turned to sugar a^ain. Take out the fruit and dry.^ Or peel Golden Pippins, or other nice tart apples, and put them into a sauce-pan cold water; let them gradually come to a boil, when remove a little from the fire, and as soon as they begin to soften take up and drain. To one quart water in which they were boiled put a pound and a half white sugar

Cook this with the app: pantry check, scaling, and the assistant.