Photo: Matheus Cenali
Ingredients
- one cup of water to each half cup of sugar
- half cup of sugar
- two hundred
- 23 down
Directions
1
Select apples of equal size. Pare, core and cook in syrup made of one cup of water to each half cup of sugar. Boil syrup
2
Two Hundred and Nine Ways of Preparing the Apple. 23
3
down and roll the apples in it. Stud with blanched almonds; fill the centers with jelly. Arrange on a large plate with rolled wafers between apples.
By Mackay, L. Gertrude. [from old catalog] ·
Recipe sourced from
internet_archive