Apple Marmalade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel the apples and cut them into quarters, extracting all the seeds. Then throw them into fresh water, sufficient to half cover, and set them on the fire. When they begin to grow soft, mash them w...
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Ingredients
- 3½ Pounds of Fruit to 2 Pounds of Sugar
- The Grated Rinds of Several Lemons
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