Apple Jelly for Decorating
From A guide to modern cookery, 1909
Serves 6
Put aside until needed.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 396. The excerpt below is the record exactly as published.
APPLE JELLY FOR DECORATING Quarter, peel, and core the apples (preferably russets), and throw them, one by one, in a bowl of fresh water to prevent their getting brown. Then put them in a copper basin with one and one-half pints of water per two lbs. of apples, and cook them gently without touching them. This done, pour away their juice, and return it to the basin together with two lbs. of sugar per quart. Boil; skim with great care, that the jelly may be clear, and cook over a fierce fire until the jelly has reached a stage which may be ascertained thus :—(1) When on taking the skimmer out of the basin, the jelly adhering to it seems to mass itself towards the middle of the skimmer; or :—(2) When the jelly breaks up into large drops, separated one from the other. Then take the jelly off the fire; add some carmine to it, drop by drop
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.