Dried Apples

Ingredients

• The apples should be pared, cut into slices

Method

1. 1

   Dry in the sun or the oven as explained above.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 350. The excerpt below is the record exactly as published.

dried apples approaches that of bread, but one great drawback to the use of dried fruit is that as ordinarily dried many fruits lose much of their peculiar and delicate flavor. Many of the fruits are readily and easily dried and can thus be kept for future use. Cherries and peaches are (next to apples) about the best of the dried fruits. Fruits like apples, etc., can be dried by putting them on a kind of sieve=like holder, and submitting them for 3^ hours to the action of a cold air blast. Thus dried they are superior to fruits dried by the sun or hot air. The new process of preparing fruit by evaporation has overcome many of the objections to the old fashioned dried fruit, and its sale has increased enormously. I*-, is probable that the sale of evaporated fruit will in the near future partly or possibly largely supplant canned fruit in the market, as it possesses many advan- tages. It is healthful and its use desirable. Fruit which is to be dried should be ripe and sound. It should be spread in a single layer on boards or in shallow boxes. Insects may be kept away by covering it with mosquito netting. Keep it spread in the hot sun until it is fully dry. as indicated by its turning 474 DRIED FRUITS dark; never set it out in damp or cloudy weather, and always bring it in before sunset, to prevent the dew from falling on it. The oven is an excellent place to dry any fruit, as it dries more quickly, and is not so much exposed to insects; but do not let the oven become hot enough to scorch the fruit at all. Fruits are still further preserved often by the use of sugar, as in some of the recipes which follow. Keeping it. — Dried fruit should be kept in a cool, dry place, away from the light, tightly tied in thick paper bags, or in closely covered jars. By turning it occasionally into a tin x>an and setting it in a hot oven for a few minutes, and then tying it in the bags again, there will be no trouble with worms, but to reheat it thus, injures its flavor and makes it dark colored. Security against moths is secured by using paper sacks, tightly tied, or a box or barrel lined with paper. To avoid frequent opening of large packages it is best to keep a small quantity on hand in fruit jars. It is sometimes advised to scatter sassafras bark among dried fruit to keep away the worms; but its flavor will spoil the fruit for many people, so that it is better not to use it. To cook dried fruit let it soak a few hours, or over night, in soft water, and it will then need less boiling; then slip it carefully into an aluminum, earthen, granite or porcelain4ined sauce^pan, azid cook it in the same water until done, thus keeping it in shaj^e; it is best not to add the sugar for sweetening until about 5 minutes before taking it from the stove. Another good way is to drain the water off when soaked, add sugar to make a syrup, let it boil up, turn in the soaked fruit and cook until tender; it equals canned fruit w^lien thus cooked. DRIED APPLES — The apples should be pared, cut into slices

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