Recipes

Stewed Apples

Recipe No. 198 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 198 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apples — 35 pounds
  • Sugar, granulated — 8 pounds (4 No. 56 dippers)
  • Water — 2 gallons (8 No. 56 dippers)
  • Orange rind or lemon rind — as needed

Directions

  1. Wash apples; pare and remove cores. Cut apples into eights.
  2. Mix sugar and water. Heat to boiling point; boil until sugar is dissolved, stirring constantly.
  3. Continue boiling 5 minutes. Reduce heat and add grated rind.
  4. Add apples to sirup; simmer until transparent. If sirup thickens during cooking, add more water.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples — 2 lb 12¾ oz Sugar, granulated — 10¼ oz Water — 2½ cups Orange rind or lemon rind — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 198, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.