Crow Egg
- Description
- In 1905, Beach notes that it was still occasionally found in very old orchards but was by then practically obsolete.
- Flesh quality
- firm, crisp, tender, rather juicy, sweet, agreeably flavored
- Flesh color
- white
- Skin quality
- tough, nearly smooth
- Skin color
- bronze blush, green, yellow
- Sizes
- above medium
- Shape
- oblong, round, ovate
- General quality
- good to very good
- Uses
- dessert
- Eating season starts in
- October
- Eating season ends in
- November
- Also known as
- Crow's Egg
- Egg Jop
-
Spencer A. Beach, The Apples of New York, vol. 2 (Albany: J.B. Lyon Company, 1905), 44.