Jellied Apples
From The new practical housekeeping, 1890
Serves 5
Serve surrounded with whipped cream or custard.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 238. The excerpt below is the record exactly as published.
Jellied Apples. — Pare, quarter and core nice golden pippins, cut into slices, stew in a little water till tender, and beat to a pulp. Make a thick syrup by boiling a pound and a half white sugar and pint of water for two pounds apples, skim, and put in the apple pulp and juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.