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1800s Cooking Tips and Recipes

Apple Jam - Peel and core the apples, cut in thin slices and put them in a preserving kettle with three-quarters of a pound of white sugar to every pound of fruit; add (tied up in a piece of muslin) a few cloves, a small piece of ginger and a thin rind of lemon; stir with a wooden spoon on a quick fire for half an hour.

The Willimantic Chronicle, Willimantic, Conn., November 24, 1880


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