Canned Apples
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Mix a few quinces with the apples for added flavor.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 82. The excerpt below is the record exactly as published.
Canned Apples. Take tart late fall apples, wash and wipe clean. Peel and quarter, or if large cut in six or eight pieces. Allow one cup of sugar for each pound of apples after The Queen Cook Book 3i$ they are cored; wash them again that the syrup may be clear. After weighing the apples keep them covered from the air (as it turns them dark) till you have made a syrup of the sugar and one quart of water
Cook this with the app: pantry check, scaling, and the assistant.