Quince and Apple Marmalade from Modern Cookery for Private Families by Eliza Acton
Boil together, from three-quarters of an hour to an hour, two pounds of pearmains, or of any other well-flavoured apples, in an equal weight of prepared quince-juice, then take them from the fire, ...
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- Saucepan
- Stove
Ingredients
- apples, 2 lbs.:
- Prepared quince-juice, 2 lbs.
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