Apple Marmalade
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
APPLE MARMALADE.— Peel and core 1 lb. apples, slice into eighths and put in a basin of water; lift the apples, dripping, into a preserving pan and boil with 1 lb. sugar, ^ oz. whole ginger and the rind of 5^ a lemo
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