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English cookbook, 1800's
Page 30
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30 Apples - Pare the apples and take from each end a piece half an inch in thickness - take out the core and lay them in pulverized loaf sugar - one pound of sugar to one pound of fruit - let them remain in the sugar twenty four hours - then take them out of the syrup - strain it and boil it almost a
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30 Apples - Pare the apples and take from each end a piece half an inch in thickness - take out the core and lay them in pulverized loaf sugar - one pound of sugar to one pound of fruit - let them remain in the sugar twenty four hours - then take them out of the syrup - strain it and boil it almost a
Szathmary Culinary Manuscripts and Cookbooks
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