Apples (Red) with Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 158. The excerpt below is the record exactly as published.
Apples (Red) with Jelly.— Take half a dozen very fine api)les. Pare and core with- out di\-iding them, and put them in a saucepan with a pint of water, the rind of a lemon, and half a pound of loaf sugar. Place them on the fire and stew them very gently until the apples are quite tender, then lift them out and lay them in a glass dish. Boil the sugar and water with a little melted isinglass until it jeUies, then strain it, adding a few drops of prepared cochineal, and put it aside. ^Vhen it is quite cold, lay it in rock-hke pieces among the apples, and garnish the dish with sprigs of myrtle
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Cook this with the app: pantry check, scaling, and the assistant.