Tag Archives: Breakfast

Apricot and Pineapple Jam From 1916

Apricot and Pineapple Jam

One pound of dried apricots, one small tin of pineapple chunks. Soak apricots in three cupfuls of water for two days. Put in pan with juice from pineapple, boil for one hour. Then add four pounds and a half of sugar, and pineapple chunks cut small. Boil for half an hour.

 

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Apricot pinapple jam

 


Ginger Marmalade from 1916 Recipe Book

Ginger Marmalade

Peel forty small oranges, divide each into four. Put in a preserving pan, cover with water, and boil with water, and boil to pulp, strain. To every pint of juice allow a pound of sugar. Cut into small pieces one pound of green ginger, add it to juice, after bringing this to the boil. Boil for an hour, or until it will set.

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ginger marmalade

 

 


Breakfast Sausage

Breakfast Sausage recipe from 1919:

Form the sausagemeat into little cakes, and fry until nicely browned. Cut some sour apples in slices about half an inch thick, and take out the core. Dip them in milk, and then in breadcrumbs, and fry in the pan after the sausagemeat has been removed. Turn the apples carefully, so as not to break them, and use them as a garnish for the sausage.