Jellied Apples

Ingredients

• 1% Tablespoons Granulated Gelatine
• Yz Cup Cold Water
• 1 Quart Cooked Apples, Pared and Quartered
• V/z Cup Cold Water
• 1 Cup Corn Syrup (light)
• Hot Water
• Ya Teaspoon Ginger
• Yz Teaspoon Cinnamon
• 1 Slice Lemon
• 1 1-3 Tablespoons Lemon Juice
• '/i Teaspoon grated Lemon Rind

Method

1. 1

   Soak the gelatine in ^ cup cold water for 10 minutes.

2. 2

   Cook together the 1.5 cups cold water, syrup, spices, and slice of lemon for 10 minutes.

3. 3

   Add apples a few at a time, letting them cook until tender, but not broken.

4. 4

   Remove from syrup when done and place in moulds.

5. 5

   When all apples are cooked, add hot syrup to the soaked gelatine, add enough hot water to make 2 cups liquid, add lemon juice and grated rind; strain, pour over apples and chill.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 43. The excerpt below is the record exactly as published.

JELLIED APPLES 1% Tablespoons Granulated Gelatine Yz Cup Cold Water 1 Quart Cooked Apples, Pared and Quar- tered V/z Cup Cold Water 1 Cup Corn Syrup (light) Hot Water Ya Teaspoon Ginger Yz Teaspoon Cinnamon 1 Slice Lemon 1 1-3 Tablespoons Lemon Juice '/i Teaspoon grated Lemon Rind

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