This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
WIPE, quarter, pare and core twelve sour apples. Put in a saucepan, cover with boiling water, bring to the boiling point and let simmer until soft, when nearly all the water should be evaporated; then rub through a sieve. To each quart of apple pulp add the following mixture:.
Mix one cup sugar, one teaspoon pepper, one teaspoon cloves, one teaspoon mustard, two teaspoons cinnamon and one tablespoon salt; then add two finely chopped onions and two cups cider vinegar. Bring the apple pulp, to which the mixture has been added, to the boiling point and let simmer one hour. Bottle, cork and seal while hot.
5 pounds gooseberries.
4 pounds sugar.
2 cups cider vinegar.
1 1/2 tablespoons cinnamon 1 tablespoon clove 1 tablespoon allspice.
Pick over, wash and drain gooseberries. Put in kettle and add sugar, vinegar and spices. Bring to boiling point and let simmer two hours. Fill bottles and seal.
Pick over, wash, drain and remove stems from grapes. Put in a preserving kettle, add cold water to barely cover, bring to the boiling point and let simmer until fruit is soft; then press through a sieve, discarding skins and seeds. Put ten pounds of the fruit pulp in a preserving kettle and add five pounds sugar, two quarts vinegar, one tablespoon cinnamon, one tablespoon allspice, two tablespoons clove and one grated nutmeg. Bring to the boiling point and let simmer until reduced to the consistency of a catsup. Fill bottles to overflowing, adjust stoppers and seal.