To dry Apples (No. 83)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
reference
Instructions (10)
  1. Choose the clearest rinds, and without any blemishes.
  2. Lay them on clean straw on a baking-wire.
  3. Cover them well with more straw.
  4. Set them into a slow oven.
  5. Let them remain for four or five hours.
  6. Draw them out and rub them in your hands, and press them very gently, otherwise you will burst the skins.
  7. Return them into the oven for about an hour.
  8. Press them again.
  9. When cold, if they look dry, rub them over with a little clarified sugar.
Observation
  1. By being put into the oven four or five times, pressing them between each time, they may be brought as flat, and eat as well, as the dried biffins from Norfolk.
Original Text
To dry Apples.—(No. 83.) Take biffins, or orange or lemon-pippins; the former are the best; choose the clearest rinds, and without any blemishes; lay them on clean straw on a baking-wire; cover them well with more straw; set them into a slow oven; let them remain for four or five hours; draw them out and rub them in your hands, and press them very gently, otherwise you will burst the skins; return them into the oven for about an hour; press them again; when cold, if they look dry, rub them over with a little clarified sugar. Obs.—By being put into the oven four or five times, pressing them between each time, they may be brought as flat, and eat as well, as the dried biffins from Norfolk.
Notes
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