Apricots in White Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
Time to simmer: twenty minutes. Sufficient for a pint mould.
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 168. The excerpt below is the record exactly as published.
Apricots in White Jelly.— Take half a dc^en apiicots : scald them and draw off the skin; then place them in a saucepan with a cupful of water and half a pound of sugar boiled to a syrup; let them simmer gently until they are tender, but not broken ; place them in a mould, which must be filled with white APR (29) APR currant jelly. If there is any doubt about the stii&iess, a little isinglass might be added. When quite firm, it may be turned out. Time to sinmier the apricots, twenty minutes. Pro- bable cost, 2s. Half a dozen apricots
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Cook this with the app: pantry check, scaling, and the assistant.