To-day's Recipe
| SOUR GREEN APPLE cj CHUTNEY g r T m EIS is Bengal chutney. Take S 3 / two pounds of green, sour •3 apples, a quarter of a pound $ of brown sugar, a quarter of a uj 3 pound of raisins, one ounce of L] jQ ground ginger, and one ounce of In !{] 9<*rlic and a slight shaking of Dj jj cayenne pepper , and one end a-half pints of the best vinegar. Put all jj these into stone jars and stir well, [r l-j Then place in a good hot oven [jj jjj and bake until the mixture is a qJ in pulp, which will take about six q) 3j hours. Bottle, being sure the hot- nj K ar c airtight , and when it is S g the chutney is fit to use. gj
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Bibliographic details
Sun (Auckland), Volume III, Issue 688, 13 June 1929, Page 5
Word Count
135To-day's Recipe Sun (Auckland), Volume III, Issue 688, 13 June 1929, Page 5
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