Canned Apples and Quinces
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 150. The excerpt below is the record exactly as published.
Canned apples and quinces. Pare and cut equal quantities of apples and THE HOTEL ST. FRANCIS COOK BOOK 195 quinces. First cook the quinces in just sufficient water to cover. Then re- move, and cook the apples in the same water. In a vessel put a layer of quinces, then a layer of apples, and so on until all are used. Pour over them a syrup made of half a pound of sugar for each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.