Photo: Matheus Cenali
Ingredients
- a pound of sugar
- a pint of water
Directions
1
For each pound of quartered and pared apples allow three- quarters of a pound of sugar and half a pint of water. Boil sugar and water until a rich syrup is formed; add the apples and simmer until clear. Take up carefully, lay on plates and dry in the sun. Roll in sugar and pack in tin boxes lined with waxed paper.
By Mackay, L. Gertrude. [from old catalog] ·
Recipe sourced from
internet_archive