Gelly of Pippins or John-Apples
From The closet of Sir Kenelm Digby Knight opened, 1910
Can be made with halves or quartered Apples in deep glasses.
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 138. The excerpt below is the record exactly as published.
GELLY OF PIPPINS OR JOHN-APPLES Cut your Apples into quarters (either pared or unpared). Boil them in a sufficient quantity of water, till it be very strong of the Apples. Take the clear liquor, and put to it sufficient Sugar to make gelly, and the slices of Apple ; so boil them all together, till the slices be enough, and the liquor ^ THE CLOSET OPENED 237 gelly ; or you may boil the slices, in Apple-liquor without Sugar, and make gelly of other liquor, and put the slices into it, when it is gelly, and they be sufficiently boiled. Either way, you must put at the last some juyce of Limon to it ; and Amber and Musk if you will
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