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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

MARMALADE
 
 
 Take 2 gallons of fresh cider and boil down to 1 gallon. Then take 1 gallon of stewed apples and 1 quart of granulated sugar and put them into the boiling cider. Boil until it becomes very thick. Flavor with allspice or cinnamon.

Sister Jas. Hatcher, Fairview, Oregon.
 
 

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