* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisins ( a French Marmalade )
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  This recipe is particularly valuable at seasons when fruit is scarce.
  Take six fine large cooking apples, peel them, and put them over a
  slow fire, together with a wineglassful of Madeira wine, and half a
  pound of sugar. When well stewed, split and stone tow and a half
  pounds of raisins, and put them to stew with the apples, and enough
  water to prevent their burning. When all appears well dissolved, beat
  it through a strainer bowl, and lastly through a sieve. Molk, if you
  like, or put away in small preserve jars, to cut in thin slices for
  the ornamentation of pastry, or to dish up for eating with cream.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... "The floor is now open for opposing viewpoints..."
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