Marmalade for the Charlotte

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

three pounds of good boiling apples, after they have been pared, cored, and quartered ↝ Apples, raw, without skin, cooked, boiled [Fruits and Fruit Juices]
six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarters of a pound of sugar beaten to powder ↝ Sugar, NFS [Sugars and honey]
three quarters of a teaspoonful of pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the strained juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon; let these stew over a gentle fire, until they form a perfectly smooth and dry marmalade; keep them often stirred that they may not burn, and let them cool before they are put into the crust.
This quantity is for a moderate-sized Charlotte.

Original Text

MARMALADE FOR THE CHARLOTTE.

Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon; let these stew over a gentle fire, until they form a perfectly smooth and dry marmalade; keep them often stirred that they may not burn, and let them cool before they are put into the crust. This quantity is for a moderate-sized Charlotte.

Notes

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