Easy
Published 1903
If for cooking whole, the apples should be cored and peeled neatly and evenly, then rubbed with lemon and placed in cold water as they are being prepared. Poach them carefully in vanilla-flavoured syrup at 12° and remove from the heat as soon as they are ready.
As a variation apples may be poached in a pink-coloured syrup.
© 1903 All rights reserved. Published by Taylor and Francis.