Apple Transparency

Ingredients

• Six large apples
• one pint of water
• one-half pound of cut loaf sugar
• rind of one lemon
• six drops of cochineal
• one-half ounce of gelatine
• white of one egg

Method

1. 1

   Soak gelatine in half a gill of cold water for half an hour.

2. 2

   Pare and core apples.

3. 3

   Boil sugar and lemon rind in remaining water, add apples, and cook until tender.

4. 4

   Remove apples, melt gelatine in syrup, add cochineal, and cool until syrup thickens.

5. 5

   Cut jelly into pieces, distribute among apples, and garnish with whipped egg white.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

APPLE TRANSPARENCY. jgi sieve into a bowl, and let it remain therein until cold, but not long enough to set. Beat the whites of eggs slightly, pour them into the mixture in the bowl and stir all together, when all must be whisked with an egg-whisk until thick and white, which will take nearly or quite half an hour. Pour the sponge into a mould, stand this in a cool dry place, and when " set " turn it out upon, and serve in a ■crystal dessert dish. Apple Transparency. — Six large apples, one pint of water, one-half pound of cut loaf sugar, rind of one lemon, six drops of cochineal, one-half ounce of gelatine, white of one egg

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