Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 141

7 lbs. pared, quartered and cored apples, 3 lbs. molasses sugar if obtainable, if not, dark brown sugar. Put apples and sugar in layers in a kettle, cover tight, let stand 12 hours or over night. Then let come just to boiling and simmer without stirring, or uncovering for 5–12 hours.

Apple juice made by boiling the skins of apples in ⅓ their bulk of water, as for jelly, with lemon juice to taste, is a valuable addition. Finely-ground coriander seed may be added. A little date or prune marmalade may also be used.

A delightful butter may be made by combining plums and apples.