Clear Apple Jelly

Ingredients

• five dozens of sour apples
• one pound of sugar
• the peel of two lemons
• the juice of one lemon

Method

1. 1

   Pare and core the apples, put them in a pan with water to cover, boil gently until soft, let cool, and strain through a bag.

2. 2

   To each pint of juice, add one pound of sugar and the peel of two lemons.

3. 3

   Boil to the stiffness of calf's-foot jelly, skim, and add the juice of one lemon.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

Clear Apple Jelly. Pare and core Ave dozens of sour ap- ples, put into a pan with water to cover (hem, boil gently until soft, let cool, and strain through a bag; to each pint of juice add one pound of sugar and the peel of two lemons, boil to the Btiffness of calfs-foot Jelly, skim, ami add the jlUce of one lemon

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