Pickled Sweet Apples
From The bride's cook book, 1915
Serves 4
They are ready to eat as soon as cold and will keep for any length of time if sealed.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.
PICKLED SWEET APPLES 2 Cups of Vinegar 4 Cups Sugar Cinnamon and Cloves
Cook this with the app: pantry check, scaling, and the assistant.