Apple Jam

Ingredients

• every pound of apples
• three-quarters of a pound of white sugar
• a small piece of ginger
• a few cloves
• the rind of lemon

Method

1. 1

   Peel and core the apples, cut in thin slices and put them in a preserving kettle with sugar, cloves, ginger, and lemon rind; stir with a wooden spoon on a quick fire.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 78. The excerpt below is the record exactly as published.

APPLE JAM. Peel and core the apples, cut in Phin slices and put | them in a preserving kettle, with three-quarters of a — aw pound of white s sugar to every pound of fits ade (tied ni - Sup in muslin) a few cloves, a small piece of ginger and a a ; | Hin rind of lemon; stir with a wooden spoon on a quick — = “7 TRARED PRACHES. = os. <8 Mash ripe peaches, place in a deep dish, sprinkle with : en i sugar, cover and bake until tender. Serve with rich ~ eream. ye red : i ae Pe ee O BAKED QUINCES. a = oe - Mash and core ripe quinces, fill with sugar, ans bake — z in a case dish with a little water. | 3 DRINKS. COFFEE. One-half pint of ground coffee, one quart of boiling water, the white and crushed shell of one egg, one-half cup cold water to settle it. Stir up the egg shell and the white with the coffee, and a very little cold water, and mix gradually with the boiling water in the coffee boiler. Boil fifteen minutes; pour in the cold water and set off the stove to settle for five minutes before using. TEA. Four tablespoons of tea to one quart of boiling water. Scald the teapot well, put in the tea, and, covering close, set it on the stove one minute to warm; pour on enough boiling water to cover it well, and let it “draw” ten minutes. Set the teapot ina warm place but donot let it boil. . CHOCOLATE. To one quart of water add twelve tablespoons grated chocolate, and one quart of milk ; sweeten to taste. Put on the water boiling hot, rub the chocolate smooth in a little cold water, and stir into the boiling water. Boil twenty minutes; add the milk and sugar and boil ten minutes more, stirring often. ; 255 fe BM.’ SAT NE Og TSS SI shat ie Mey RG ay ot On ime an Ream, LM al ADS | MAL fk lo a aoe i Toh ates aie oe PANNE Ne ‘i Ta at cf Re Nae ae Rs Me LOnR DORA’S COOK BOOK. . COCOA. Two ounces prepared cocoa to one quart of boiling water, and one quart of milk. Make as you do chocolate, only boil one hour before adding the sugar and milk, _ afterwards heating almost to boiling. ‘« RASPBERRY VINEGAR. To eight quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it; add one pound of sugar to each pint of juice; boil it twenty minutes, and bottle. It is then ready for use. CREAM NECTAR. Two ounces tartaric acid, two pounds white sugar, juice of half a lemon, three pints water ; boil them together five minutes, and when nearly cold, add the whites of three well beaten eggs, with half cup flour, and one-half ounce vanilla. Bottle and keep in a cool place; take two table- spoons of this syrup for a tumbler of water and one- quarter teaspoon soda. Stir it and drink. LEMON SYRUP. Two pounds of loaf sugar, one quart water, one ounce citric acid, and half a drachm essence of lemon. First boil the water and sugar together, and put it into a basin to cool. Beat the acid to a powder, mix the essence of lemon with it, then put them to the syrup ; mix well and bottle. Two tablespoons to a tumbler of water. DRINKS. erly CURRANT WINE. One quart of currant juice, three pounds white sugar, sufficient water to make a gallon. GINGER BEER. One gallon cold water, one pound white sugar, one-half ounce ginger, one sliced lemon, one teacup yeast; let it stand all night to ferment; then pour it off without stir- ring, bottle it, and add one raisin to each bottle. EGG NOG. The whites and yolks of six eggs, beaten separately ; add to a quart of rich milk one-half cup sugar, and stir in the yolks; then add one gill of rum and one and one-half gill of brandy ; flavor with nutmeg, and whip in the whites of three eggs. ALMOND WATER. Blanch five ounces of sweet and two of bitter almonds, pound them in a mortar, adding a few drops of water oc- casionally, to prevent their becoming oily; set a pint of syrup to boil, and throw in the mashed almonds; boil all together a minute, then set it on back part of stove to simmer for quarter of an hour; then pass through a fine sieve for use. When required, add any quantity of cold - water, according to taste or direction, to make it palatable. S CHERRY CORDIAL. To six pounds of cherries, add one gallon of whiskey LE Aa Sites Aa ISS PND. Patiace Net tae, EMAL SAR TN dbs oy Rie ear 258 DORA’S COOK BOOK. and three pounds of sugar. Shake the jar often for the | first three weeks, then bottle. e | - TEMPERANCE DRINKS. One pound of loaf sugar, one ounce of citric acid, pow- dered ; one Jemon cut in slices, one quart of boiling water ; stir all together and bottle when cold. The addition ofa little essence of cochineal will impart to it a pretty rose color. Two tablespoons to a glass of water. This will keep three weeks. “SCOTT ACT” DRINK. Seven ounces loaf sugar, four ounces fine oatmeal, half a lemon cut into thin slices ; mix with a little warm water, then pour a gallon of boiling water into it; stir and boil _all together and use when cold. APPLE WATER. One large juicy pippin, three cups cold water. Pare and quarter the apple, but do not core it. Put it on the fire in a porcelain kettle with the water, and boil, closely covered, until the apple stews to pieces. Strain the li- quor at once, pressing the apple hard in the cloth. Strain again through a finer bag, and set away to cool. Sweeten with white sugar, and ice for drinking. | CHAMPAGNE CUP. Our quart champagne, two bottles of soda water, one — glass of brandy, two tablespoons powdered sugar, a few jh ae -! 5! ean eG ee os eee, Wag“ east ta 3 ¥ ie ie al <2, ity? should be fresh and ripe, and crushed to a smooth paste ; | NE f DRINKS. 259 en thin strips of cucumber rind; make this just before you ° require it, and add a large piece of ice. APPLE TEA. Take six good-sized apples (green fruit preferred), wipe them dry with a cloth, then cut them in quarters, but do not pare them ; cut a large lemon in thin slices with the rind on, and half a pound of moist sugar; put all together in a pitcher and pour three quarts of boiling water over it, cover until cold and then it will be ready to drink. CHERRY VINEGAR. Six quarts of cherries broken up and one quart of vine- gar; let this stand three days; then press the juice from them through a jelly bag, and to one pound of juice add three-quarters of a pound of white sugar

Cook this with the app: pantry check, scaling, and the assistant.