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

   Put the gelatine into a bowl, and pour over it half a gill of cold water, and allow it to soak for half an hour.

2. 2

   Pare the apples and remove the cores.

3. 3

   Put the sugar and lemon rind into a saucepan, pour over the remaining cold water, and stir until boiling.

4. 4

   Add the apples, cover, and cook slowly until tender.

5. 5

   Remove the apples and place them in a crystal dish.

6. 6

   Stir the gelatine into the remaining syrup until melted, strain into a bowl, add cochineal, and cool.

7. 7

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

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 127. The excerpt below is the record exactly as published.

Apple Transparency. — Six la,rge 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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