Honorable mention in the 22 Mar 1924 Mirror (reference)
Ingredients:
2 lb (900g) green apples
½ lb (225g) plum jam
¼ lb (110g) brown sugar
¼ lb (110g) raisins
1 oz (28g) ground ginger
1 oz (28g) garlic
1 ½ pints (900ml) vinegar
cayenne pepper
Method:
Pass the apples, raisins and garlic through a mincing machine.
Place them together with the other ingredients in a stone jar and stir well
Place them in a good hot oven where it must remain for 6 hours approx. until it becomes a pulp.
Bottle it well. It can be used as soon as it is cold.
Submitted by Mrs W.E. Murray, Gill-street, East Fremantle