Preserved Crab Apples
From Lowney's cook book, 1907
Serves 12
The fruit is much more attractive if the skin is left on, but may be removed if preferred.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 120. The excerpt below is the record exactly as published.
Preserved Crab Apples 4 pounds crab apples 4 pounds sugar 4 cups water juice of 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.