Apple Jelly
From Cookery and housekeeping, 1882
Serves 10
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 161. The excerpt below is the record exactly as published.
the juice of i lemon, a pot of red currant jelly, and i oz. of gelatine. Pour into a mould until cold. D D 402 ORANGE JELLY. Apple Jelly. I gallon of apples, cut in quarters. \ gallon of water. Simmer slowly till the mass can be rubbed through a sieve. To each quart put \\ lbs. of lump sugar, the juice of a lemon and its peel chopped small
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