Apple Jelly

Ingredients

• 2 cupfuls sugar
• 1 tablespoonful lemon juice
• 12 timbale forms large enough to hold a half pint
• 1 apple into each form

Method

1. 1

   Add 2 cupfuls sugar and 1 tablespoonful lemon juice to the apple liquid, boil for 3 minutes, then strain through a napkin.

2. 2

   Place 12 timbale forms in a pan of cracked ice; when the jelly is cold, pour 2 tablespoonfuls jelly into each form.

3. 3

   Let it stand till firm, then put 1 apple into each form and fill with jelly.

4. 4

   Let them stand till cold, then unmold and set them in a circle around the little pig, laying a few sprigs of watercress between the apples.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 223. The excerpt below is the record exactly as published.

2 cupfuls sugar, 1 tablespoonful lemon juice, boil 3 minutes; strain again through a napkin. Take 12 timbale forms large enough to hold a half pint, place them in a pan of cracked ice ; when the jelly is cold, pour 2 tablespoonf uls jelly into each timbale form ; let it stand till firm, then put 1 apple into each form

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