Apple Jelly
From A guide to modern cookery, 1909
Serves 8
Avoid overcooking apples to prevent pulp.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 471. The excerpt below is the record exactly as published.
APPLE JELLY Proceed exactly as for quince jelly, and strain the apple juice without pressing the fruit. Do not cook the latter over much, lest the juice becomes mixed with pulp. Nevertheless, this should be very carefully poured away; for, in spite of the greatest care, there is always a certain amount of deposit. Put the juice into the preserving pan, with thirteen oz. of loaf- sugar and one-third of a stick of vanilla per quart. Cook, and strain through muslin, as in the case of quince jelly. 2972—TOMATO JELLY (1st Method) Prepare the tomatoes as directed under No. 2962. Per lb.
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