Apple Jelly

Ingredients

• ^ oz. Cox’s Gelatine
• I lb. Apples
• l Lemon Kind and Juice
• i pint Water
• 3 ozH. Ca.stor Sugar
• Strained Juice of 1 Orange
• Strained Juice and thinly cut rinds of 2 Lemons
• Whisked white of i Egg

Method

1. 1

   Put the Gelatine to dissolve in sufficient water to cover it.

2. 2

   Peel and slice the apples, put, with the remainder of the water, the thinly cut lemon rind, juice, and the sugar, into a saucepan, and cook until apples are tender; then rub through a hair sieve.

3. 3

   Dissolve the Gelatine over the fire and strain it into the apple mixture, then set in a mould rinsed with cold water.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 4. The excerpt below is the record exactly as published.

APPLE JELLY. ^ oz. Cox’s Gelatine. I lb. Apples, l Lemon Kind and Juice i pint Water. 3 ozH. Ca.stor Sugar. Strained Juice of 1 Orange. .Strained Juice and thinly cut rinds of 2 Lemons. Whisked white of i Egg

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