Apples in Gelly
From The closet of Sir Kenelm Digby Knight opened, 1910
Best made in November when pippins are prime.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 137. The excerpt below is the record exactly as published.
APPLES IN GELLY My Lady Paget makes her fine preserved Pippins, thus : Theyare done best, when Pippins are in their prime for quickness, which is in November. Make your Pippin-water as strong as you can of the Ap- ples, and that it may be the less boiled, and conse- quently the paler, put in at first the greatest quan- tity of pared and quartered Apples, the water will bear. To every Pint of Pippin-water add (when you put the Sugar to it) a quarter of a pint of fair spring-water, thatwill bearsoap (of which sort only you must use) and use half a pound of Sugar, the purest double refined. If you will have much gelly, two Pippins finely pared and whole
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Cook this with the app: pantry check, scaling, and the assistant.