Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sugar to each pint of water
- one-fourth lemon to each pint of syrup
Directions
Cut out the blossom, but leave on the stem. Cover the bottom of an earthenware crock with water; put in a layer of apples. Cover with a thick layer of sugar. Add a layer of crab apples, and continue in this manner until the crock is full. Cover and bake for eight or ten hours in a very slow oven. Cover, and when cool place in a dark, cool place. The result is a delicious, translucent apple in a red jelly.
PRESERVED APPLES (WHOLE).
Pare and core large, firm apples. Boil the parings in water for fifteen minutes, allowing a pint to each pound of parings. Strain, and add three-fourths of a pound of sugar to each pint of water, as measured at first; add the grated rind of one-fourth lemon to each pint of syrup and return to the kettle and let boil for five minutes, skim and pour over the cold raw apples. Let stand until cold. Then cover and cook slowly until transparent. If directions are carefully followed the apples will remain un- broken.