Apple Marmalade or Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
APPLE MARMALADE OR JAM. Pare and core some good juicy apples; put in preserving pan with enough water to cover the fruit, let boil slow till they are reduced tc a mash, then pass through a colander. To each pound of pulp add twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.