Siberian Crabs, to preserve (transparent.)

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (9)
  1. Take out the core and blossom with a bodkin.
  2. Make a syrup with half their weight of sugar.
  3. Put in the apples, and keep them under the syrup with a spoon.
  4. They will be done in ten minutes over a slow fire.
  5. When cold, tie them down with brandy paper.
Another way.
  1. To each pound of fruit add an equal quantity of sugar, which clarify with as little water as possible, and skim it thoroughly.
  2. Then put in the fruit, and boil it gently till it begins to break.
  3. Take out the apples, boil the syrup again till it grows thick, and then pour it over them.
  4. They are not to be pared; and half the stalk left on.
Original Text
Siberian Crabs, to preserve (transparent.) Take out the core and blossom with a bodkin; make a syrup with half their weight of sugar; put in the apples, and keep them under the syrup with a spoon, and they will be done in ten minutes over a slow fire. When cold, tie them down with brandy paper. Another way. To each pound of fruit add an equal quantity of sugar, which clarify with as little water as possible, and skim it thoroughly; then put in the fruit, and boil it gently till it begins to break. Take out the apples, boil the syrup again till it grows thick, and then pour it over them. They are not to be pared; and half the stalk left on.
Notes
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