Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Apples,
Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Pears > Apples and Pears, to dry

Apples and Pears, to dry

Instructions

Take Kirton pippins or royal russets, golden pippins or nonpareils; finely pare and quarter the russets, and pare and take out the core also of the smaller apples. Take the clean tops of wicker baskets or hampers, and put the apples on the wickers in a cool oven. Let them remain in till the oven is quite cold: then they must be turned as you find necessary, and the cool oven repeated till they are properly dry. They must stand some time before they are baked, and kept carefully from the damp air. The richer the pears the better; but they must not be over-ripe.

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Source

The Lady's Own Cookery Book (1844).


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