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Dessert

Sulphured Apples

Apples preserved by treating them with sulphur in a barrel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sulphured Apples

Ingredients

Directions

Prepare and load

  1. Pare and quarter the apples.

  2. Place the apples in a barrel, leaving space for a cup.

  3. In the cup, add 2 tablespoons of sulphur.

  4. Place the cup in the center of the barrel.

Fumigate and reuse

  1. Light the sulphur and cover the barrel tightly for 24 hours.

  2. For more apples, hang a market basket at the top of the barrel without adding more sulphur.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sulphur
Burns to release sulfur dioxide fumes that help preserve the apples.

The step that matters

Cover the barrel tightly while the sulphur burns. The fumes must build up inside a sealed space to act on the apples. If the barrel is left open, the sulfur dioxide escapes and the apples receive little treatment.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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