Apples in Syrup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Put the golden syrup in an enamelled saucepan.
  2. Rinse the tin with half a tin of boiling water.
  3. Bring to a boil.
  4. Add two teaspoonfuls of raspberry essence.
  5. Carefully peel and core six or seven sound apples.
  6. Drop the apple halves into the boiling syrup.
  7. Stew gently without the lid for a good half hour or longer if not quite soft.
  8. The pieces should remain whole and be almost transparent.
Original Text
Apples in Syrup Take a half pound tin of golden syrup, put it in an enamelled saucepan, rinse the tin with half a tin of boiling water. Bring to a boil, add two teaspoonfuls of raspberry essence. Carefully peel and core six or seven sound apples. Drop them, cut in halves, into the boiling syrup and stew gently without the lid for a good half hour or longer if not quite soft. The pieces should remain whole and be almost transparent. [Pg 119]
Notes
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