Jellied or Gelatine Apples

Ingredients

• two quarts of tart apples
• one half box of gelatine
• one half cup of water
• a pint each of water
• a pound of sugar
• adding lemon juice
• a dusting of ginger

Method

1. 1

   Soak gelatine in water.

2. 2

   Make syrup with water and sugar, adding lemon and ginger.

3. 3

   Cook apples in syrup until tender.

4. 4

   Layer apples and jelly in a mould, chill until set, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 19. The excerpt below is the record exactly as published.

JELLIED OR GELATINE APPLES To two quarts of tart apples, peeled, cored, and quartered, allow one half box of gelatine and put it to soak in one half THE APPLE 39 cup of water. Make a syrup of a pint each of water and sugar, adding lemon juice, peel or flavoring, and a dusting of ginger. Let sugar dissolve then boil five minutes. Drop in the syrup the apples, three or four at a time, and let cook till tender but not broken. Dip out with skimmer and place on a platter. When all are cooked and removed put the softened gelatine in the syrup until quite dissolved then remove and stir till it begins to set. Wet a mould and place in it half the jelly, then the apples in a layer and the rest of the jelly over them, setting away to chill and harden. Serve with cream. CIDER JELLY To two pints of cider allow two full tablespoons of gela- tine, softening the gelatine in a little of the cold cider, heating the remainder to boiling point, adding a pound of sugar

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