Jelly from Apple Parings vs. Jelly from Apple Flesh
From Principles of food preparation, 1914
A more correct basis for comparison will be found if an equal weight of parings and flesh be used for the two jellies.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 14. The excerpt below is the record exactly as published.
Jelly from Apple Parings vs. Jelly from Apple Flesh Make two portions of jelly, one from the parings alone of one or more apples, the other from the flesh of the same apples
Cook this with the app: pantry check, scaling, and the assistant.