To Preserve Siberian Crab-apples
From Virginia Cookery-book, 1884
Serves 2
Syrup can be boiled down to jelly.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 111. The excerpt below is the record exactly as published.
To Preserve Siberian Crab-apples. These beautiful little apples, hardly larger than the finest cherries, make a highly flavored preserve and ex- quisitely colored jelly. Take a peck of the apples, with their stems still attached, weigh them, and allow three- quarters of a pound of sugar to one of fruit ; put the ap- ples on in enough water almost to cover them, and let them parboil; then take out the apples and spread them on dishes to cool ; add the sugar to the water, with the thinly-pared rind of four lemons
Cook this with the app: pantry check, scaling, and the assistant.