Apple Jelly

Ingredients

• 1 lb. of good sound apples
• 2 oz. of loaf sugar
• £ pint of cold water
• the rind of half a lemon
• 1 oz. of golatino
• 1 gill of cold wator

Method

1. 1

   Peel, core, and cut the apples into small pieces and put them in a saucepan with sugar, cold water, lemon rind, and juice.

2. 2

   Stew the apples gently till tender, stirring to prevent sticking.

3. 3

   Soak gelatine in cold water, dissolve it, and when the apples are reduced to a pulp, rub them through a sieve.

4. 4

   Stir the melted gelatine into the apples, colour with cochineal, and pour into a mould.

5. 5

   Set in ice, and when required turn out and serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.

Apple Jelly. Take 1 lb. of good sound apples, peel, core, and cut them into small pieces and put them in a saucepan with 2 oz. of loaf sugar, £ pint of cold water, the rind of half a lemon grated, and a squeeze of the juioe. Put tho pan on the fire and stew the apples gently till they are tender, Btirring to provent the fruit sticking to tho bottom of the pan. Soak 1 oz. of golatino in 1 gill of cold wator

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