Apple Jelly

Ingredients

• one ounce of gelatine
• half a gill of cold water
• apples
• the juice of one lemon
• half a pint of double cream
• half a teaspoonful of cochineal
• pistachio nuts cut in small pieces, or preserved cherries, according to taste

Method

1. 1

   Grate the yellow rind of the lemon over the apples.

2. 2

   Squeeze the lemon juice on the apples.

3. 3

   Boil the apples until tender, stirring occasionally.

4. 4

   Dissolve gelatine in cold water by placing it by the fire.

5. 5

   Rub the cooked apples through a sieve, then stir in the melted gelatine.

6. 6

   Rinse a mould with boiling and cold water, decorate with nuts or cherries, pour in the apple mixture, and let it set.

7. 7

   Serve by dipping the mould in boiling water and turning out the jelly onto a dish.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 139. The excerpt below is the record exactly as published.

apples. N.B. — We should be very careful only to grate the yellow feel of the lemon, as the white rind is very bitter. 5. We cut the lemon in half, and squeeze the juice through a strainer on the apples. 6. We put the stewpan on the fire to boil, and cook the apples quite tender. 7. We must stir the apples occasionally to prevent it sticking to the bottom of the pan and burning. 8. We put one ounce of gelatine in a gallipot or small saucepan with half a gill {one gill is a quarter of a pint) of cold water, and stand it by the side of the fire to dissolve. 368 National Training School for Cookery. 9. When the apples are cooked to a pulp, we place a hair sieve over a basin and rub the apples through with a wooden spoon. 10. We now stir the melted gelatine into the apple. N.B. — We must be very careful that the gelatine is quite smoothly dissolved, there should be no lumps. N.B. — If liked, part of the apple might be coloured by stirring in half a tea- spoonful of cochineal. 11. We take a pint and a half mould, rinse it out in boiling water and then in cold water. 12. We can ornament the bottom of the mould with pistachio nuts cut in small pieces, or preserved cherries, according to taste. 13. We now pour the apple in the mould, and if part of the apple is coloured we should fill the mould with alternate layers of coloured and plain apple. 14. We stand the mould aside in a cool place to set the apple. 15. For serving we dip the mould in boiling water for a second and then turn out the apple jelly carefully on to a dish. N.B. — Half a pint of double cream whipped to a stiff froth should be served with the apple jelly, either put round the edge of the dish or in the centre of the mould. Lessons on Making Creams. — Vanilla Cream. 369 CREAMS. Lesson No. i. VANILLA CREAM. Average cost of " Vanilla Cream " made with boiled custard {about a pint and a half). INGREDIENTS. s. d. 3 eggs o 3 £ pint of milk o ij 1 ounce of best gelatine o 3 \ pint of double cream 1 3 I tablespoonful of castor sugar o o\ \ teaspoonful of essence of Vanilla o o\ Time required for makings about three-quarters of an hour. Now we will show you how to make a Vanilla Cream. 1. We take the yolks of three eggs and one white, put them into a basin, and beat them well with a wooden spoon. 2. We stir in half a pint of milk. 3. We pour this mixture into a jug. 4. We take a saucepan half full of hot water, and put it on the fire to boil. 5. When the water is quite boiling, we move the sauce- pan to the side of the fire. 6. We stand the jug of custard in the saucepan of boiling water, and stir the mixture very smoothly until it thickens and becomes the substance of cream. N.B. — We must stir it very carefully and watch it continually that it does not curdle. 7. When the custard is sufficiently thick, we take the jug out of the water and stand it aside to cool. 8. We put one ounce of the best gelatine in a small stew- pan, with two tablespoonsfid of cold water to soak and swell. A A 370 National Training School for Cookery. 9. We then put the stewpan on the fire, and stir the gelatine until it is quite melted. 10. We pour this melted gelatine through a strainer and stir it into the custard, 11. We pour half a pint of double cream into a basin, and whisk it to a stiff froth with the whisk. 12. We add to it a tablespoonful of castor sugar and half a teaspoo7ifid of essence of Vanilla. N.B. — If any other flavouring be preferred, it should be now added, instead of the essence of Vanilla. 13. When the custard is sufficiently cooled, we stir it lightly into the whipped cream. 14. We take a pint and a half mould, scald it with hoi water, and then rinse it out with cold. 15. We pour the cream into the mould, and stand it in ice, until required for use. 16. For serving, we should dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish. N.B. — This is an economical recipe for making cream, but if made entirely of cream, instead of cream and custard, it would of course be richer. Lessons on Making Creams. — Strawberry Cream. 371 CREAMS. Lesson No. 2. STRAWBERRY CREAM. Average cost of " Strawberry Cream " {about one pint). INGREDIENTS. J# d% 1 pint of fresh strawberries o 6 z\ ozs. of castor sugar o of f "of an oz. of the best gelatine o 2.\ The juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.