Raisin Marmalade

Ingredients

• 1 cup of DEL MONTE Seeded Raisins
• 1 cup of sliced apples
• 1 cup of water

Method

1. 1

   Put DEL MONTE Seeded Raisins and sliced apples through the food chopper, add water and cook slowly for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.

RAISIN MARMALADE— Put 1 cup each of DEL MONTE Seeded Raisins and sliced apples through the food chopper, add 1 cup of water and cook slowly for 20 minutes. RAISIN FRITTERS— Make a thick com meal mush by adding ^ cup of white or yellow com meal to 2 cups of boiling, salted water, boil 5 minutes, and cook in a double boiler 1 hour. Fifteen minutes before it is done add 1 cup of DEL MONTE Seedless Raisins cut in pieces, and ^ to ^/2 cup of any left over chopped meat. Pour into a wet loaf pan and when cold and firm cut in slices, cover with crumbs, and brown in a hot frying pan in which some fat has been melted. BAKED RAISIN PUDDING— Mix 1 cup of crumbs, 2 cups of milk, Vz cup of molasses, 1 cup of DEL MONTE Seedless Raisins, V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 tea- spoon of nutmeg, 1 cup of DEL MONTE Seedless Raisins cut in pieces, and 2 cups of milk, pour into 6 individual ramekins, set in a pan of water and bake in a slow oven until firm. Stir once during the baking. Serve in the ramekins. DEL MONTE RAISIN PUDDING— Cook 1 cup of DEL MONTE Seeded Raisins

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