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Recipes from American Cookery
 by Amelia Simmons (1796)


Apple Preserve

Take half a peck of large russet sweeting otherwise a fair sweet apple, pare ad core them; take 2 quarts of frost grapes, boil them in 1 pint water till soft, squeeze out the juice, add to this the juice of one quart currants well squeezed; to this add 3 pound sugar, also 4 whites of eggs, and the shells beat fine, scald and scum clean, then add one pint brandy, strain it thro’ a piece of flannel, then add the apples and one fresh orange cut fine; boil gently half an hour over a moderate fire, put them in a stone or earthen jar, set in a cool place, and keep for use.



PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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