Normandy Pippins from Modern Cookery for Private Families by Eliza Acton
To one pound of the apples, put one quart of water and six ounces of sugar; let them simmer gently for three hours, or more should they not be perfectly tender. A few strips of fresh lemon-peel and...
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Ingredients
- sugar, 6 oz.
- water, 1 quart
- Dried Normandy pippins, 1 lbs.
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