Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Wipe, quarter, core, pare, and chop two and one-half pounds sour apples. Put in a stewpan and add one-half pounds light brown sugar, juice and rind of one and one-half lemons, one-half ounce ginger root, and enough water to prevent apples from burning. Cover, and cook slowly four hours, adding water as necessary. Apple Ginger may be kept for several weeks.