|The Pie Book|
|by Louis P. De Gouy|
Starting with basic pies, the chef-author introduces the subtleties of fats and flours, measuring, substitute ingredients, fruit preparation, all ...
Did you mean: crab apple
1 - 10 of 29 for crabapple
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Put 3 to 4 pounds of crabapples into a large ... the spoon all at once). Skim foam, pour into sterilized glasses or jelly jars and seal with wax or lid.
Drain apples reserving ... until boiling. Put crabapples in foil with ... low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.
Wash and cook crabapples. Put through ... apples. Bring to boil. Add sugar and boil again for 1 minute. (Add no pectin). Put in jars and seal with paraffin.
Wash crabapples; stem and ... you need for a batch, you can add a little water (not more than 3/4 cup). Do not try to double this recipe. It won't work.
Wash crabapples, remove the ... sterilized jars and seal at once. Process in a boiling water bath for 10 minutes or store in refrigerator for up to 3 weeks.
Choose round crabapples, uniform in ... leaving 1/2 inch head space. Cover with boiling hot syrup. Adjust lids. Process in boiling water bath for 5 minutes.
Heat all ingredients except water and cornstarch, simmer 5 minutes, remove apples, form a slurry with starch and water. Use to thicken sauce, then ...
Cook noodles until tender. Drain well. Add remaining ingredients except for cinnamon for topping. Turn into large casserole dish. Top with cinnamon ...
Wash 15 pounds of tart apples and cut into quarters without peeling. Place in large porcelain kettle, cover with cold water and simmer gently until ...
Stick or press ... 1/3-1/2 of the crabapples. Fill jars ... water and sugar to boil. Pour syrup over apples. Process in a boiling water bath for 45 minutes.
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