Apples, Jellied
From Harper's cook book encyclopædia, 1902
Serves 4
Eat with cream, whipped or plain.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 183. The excerpt below is the record exactly as published.
Apples, Jellied. — Peel and core firm, tart apples. Put them over the fire in just enough water to cover them, sprinkling them generously with white sugar. Cook slowly at the back of the fire until the apples are tender. Take them out with a split spoon. Bring the liquid left from them to a boil, and add to it a table- spoonful of gelatine
Cook this with the app: pantry check, scaling, and the assistant.