Photo: Matheus Cenali
Ingredients
- one pound of apple
Directions
1
MRS. HENRY SCRIBNER.
2
Pare the fruit and slice it very thin; then take one and a fourth pounds of sugar to one pound of apple; place a single layer of the pineapple and a layer of sugar in a dish alternately, and let it stand over night. In the morning, drain off the sugar, which will be a syrup, into a porcelain kettle and let it boil; then put in the slices carefully and boil till clear; skim out the fruit and boil the syrup until thick; then pour it over the fruit.
3
FRUITS, JELLIES, PRESERVES. 219
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive