No. 38.—Fried Apples as a Relish

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Wash fine, fair apples without paring; cut them in slices an eighth of an inch thick, and fry in hot lard, or pork fat. Serve with fried pork.