Apple Marmalade
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 68. The excerpt below is the record exactly as published.
APPLE MARMALADE PEEL and core two pounds of sub-acid apples (Wellingtons are excellent for the purpose) and put them in an enamelled saucepan with half a pint of white wine and one pound of crushed sugar
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