3lb cooking apples peeled cored and diced
3lb onions skinned and diced
1lb saltanas or raisens
1½lb demarara sugar
1 pt. malt vinegar
Rind & juice of 2 lemons
Put into a large saucepan the apples, onions, dried fruit, sugar, vinegar, lemon rind & the lemon juice. Bring to the boil, reduce the heat, and simmer in the saucepan (without a lid) until the mixture is of a thick consistency, with no free liquid.
Pot and cover. Note: warm the jars before filling with mixture.
Conversion Table oz. - grams. Dry Weight
Oven Temperature Chart
Imperial
ounces (oz)
Recommended
gram (g)
conversion to
nearest 25g
Approximate
gram (g)
convertion to
nearest 25g
°C
°F
Gas Mark
Description
1oz
25g
28g
110
225
¼
very slow
2oz
50g
57g
120/130
250
½
very slow
3oz
75g
85g
140
275
1
slow
4oz (¼lb)
100-125g
113g
150
300
2
slow
5oz
150g
142g
160/170
325
3
moderate
6oz
175g
170g
180
350
4
moderate
7oz
200g
198g
190
375
5
moderately hot
8oz (½lb)
225g
226g
200
400
6
moderately hot
9oz
250g
255g
220
425
7
hot
10oz
275g
283g
239
450
8
hot
11oz
300g
312g
240
475
9
very hot
12oz
350g
340g
Liquid Measures
13oz
375g
368g
Imperial
pint
Imperial fluid ounces (fl oz)
Approximate
millilitre (ml)
coversion
Recommended
millilitre (ml)
equivalent
14oz
400g
397g
1
20
568
575-600
15oz
425g
425g
½
10
284
300
16oz(1lb)
450g
453g
¼
5
142
150
Weights & Measures for cooks as used in The Dairy Book of Home Cookery. Milk Marketing Board 1992
