GREEN APPLE GINGER
1 o two pounds of green cooking apples allow two pounds of brown sugar. Peel, core, and chop the apples into small pieces. Put them into a pan with the sugar, add the grated rind of one lemon, the juice of two lemons, and three pieces of root ginger about two inches long. Stir, bring to boiling point, and cook for a full hour. If the mixture becomes 100 thick add a little hot water. The apples should become quite clear. Stir frequently to prevent burning/ When a little of the preserve tried on a cold plate hardens quickly, it is ready to pour into jars. Remove the ginger root before bottling. Cover when quite cold.
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Nelson Evening Mail, Volume LXXI, 11 September 1937, Page 12
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119GREEN APPLE GINGER Nelson Evening Mail, Volume LXXI, 11 September 1937, Page 12
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