Jellied Apple Pudding

Ingredients

• one and a half cupfuls of strained stewed apples
• the juice of an orange
• the grated rind and juice of half a lemon
• three tablespoonfuls of sherry
• three quarters of a cupful of sugar
• two tablespoonfuls of granulated gelatin
• half a cupful of cold water
• half a cupful of hot water

Method

1. 1

   Add to one and a half cupfuls of strained stewed apples the juice of an orange, the grated rind and juice of half a lemon, three tablespoonfuls of sherry, three quarters of a cupful of sugar, and two tablespoonfuls of granulated gelatin which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water.

2. 2

   Stir the mixture until it begins to thicken, then fold in the whites of three eggs whipped to a stiff froth, or a half-pint of whipped cream.

3. 3

   Turn it into a mold.

4. 4

   Serve it with whipped cream.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.

JELLIED APPLE PUDDING Add to one and a half cupfuls of strained stewed apples the juice of an orange, the grated rind and juice of half a lemon, three tablespoonfuls of sherry, three quarters of a cupful of sugar, and two tablespoonfuls of granulated gela- tine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water

Cook this with the app: pantry check, scaling, and the assistant.