Apple Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 172. The excerpt below is the record exactly as published.
Apple Jelly Take a pound of granulated sugar, put it in a porcelain kettle with a pint of cold water, and let it boil till it is a rich syrup. Into this syrup drop as many quarters of apples as the sugar will absorb, adding also the juice of two lemons. Boil until the whole is quite thick, pour into a mould
Cook this with the app: pantry check, scaling, and the assistant.