cookbooks

Compote Of Apples Recipe

From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons,
peeled and sliced _very_ thin; sliver the peel into smallest bits
and add, with two inches of preserved ginger root, also cut very fine.
Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons
and ginger, and boil slowly for _three_ hours, or until the
preserve is of the consistency of marmalade. This is a new and very
choice sweetmeat; and, so far as we know, is not to be found in any
other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.
One dozen imperial oranges (good pulp and thick yellow skin); their
scant weight in sugar. Peel six and grate the yellow rind without the
white skin. Slice the peel from the other six into thin shreds; boil
in three waters till very tender. Chop the oranges, removing all tough
fibres and seeds; put on, with the juice that drains from the oranges,
the sugar, a little water and the drained orange peel shreds; boil
fifteen minutes, thon add the pulp and grated rind and boil twenty
minutes.

Vote

1
2
3
4
5

Viewed 2122 times.


Other Recipes from Preserves

Tomato Conserve
Compote Of Apples
Steamed Peaches
Quince Preserves
Watermelon Preserves
Blackberry Jam
Canned Spiced Blackberries
Spiced Green Grapes
Orange Jelly
Currant Jelly
Crab Apple Jelly
Orgeat
Apricot Marmalade
Preserve Of Quince
Ices
Biscuit
Lemon Ice
Strawberry Ice
Orange Ice
Pistache Ice Cream
Tutti Frutti