Apple Marmalade
From Cookery and housekeeping, 1882
Serves 6
Serve with cream or Swiss milk.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 151. The excerpt below is the record exactly as published.
apple marmalade. Bake in the APPLE MARMALADE. 375 oven for three-quarters of an hour, placing a cover, or a plate, and a weight on the mould to retain the marmalade in its place. Apple Charlottes require care in turning out, as they are liable to tumble abroad. Cream and sifted sugar are to be handed round with an Apple Charlotte. Apple Marmalade. If American dried apples are to be used, they must be steeped in water the day before, and allowed to swell to their state before desiccation ; they will require a good deal of sugar, butter, and lemon, and the best mode of serving them is to add a little gela- tine dissolved in water
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