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

   Cook apples in sugar and lemon rind syrup until tender.

4. 4

   Remove apples and place in a dish.

5. 5

   Stir gelatine into remaining syrup until melted, strain, add cochineal, and cool until congealed.

6. 6

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

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

Apple Transparenoy. — 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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