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Apples To Preserve Green

(Confectionary.) - (The Lady's Own Cookery Book)







Take green apples the size of a walnut, codlings are the best, with the

stalks on; put them into spring water with vine leaves in a preserving

pan, and cover them close; set them on a slow fire. When they are soft,

take off the skins, and put them with vine leaves in the same water as

before, and when quite cold put them over the fire till they are quite

green. Then put them into a dish without liquor; sift loaf sugar over

them while they are hot; when dry, they make a good syrup.











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