Lemon Aspic (Aspic de Citron) a la Ericsson Hammond

Ingredients

• four apples
• three cups water
• four tablespoons sugar
• juice of one and a half lemons
• three cups of the juice
• one small package Cox’s gelatine
• two tablespoons brandy

Method

1. 1

   Peel and cut the apples in pieces; put on stove with water, sugar, and lemon juice; let simmer until the apples are well done and the juice becomes clear.

2. 2

   Strain through a fine cloth.

3. 3

   Take the juice, add gelatine, put on stove for ten minutes.

4. 4

   Stir, let come to a boil, then strain; flavor with brandy.

5. 5

   Pour into a mould and chill.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 486. The excerpt below is the record exactly as published.

Lemon Aspic ( Aspic de Citron) a la Ericsson Hammond Peel and cut four apples in pieces; put on stove with three cups water, four tablespoons sugar, juice of one and a half lemons; let simmer slowly until the apples are well done and the juice becomes nice and clear. Strain through a fine cloth. Take three cups of the juice, add one small package Cox’s gelatine, put on stove for ten minutes. The syrup must be clear when the gelatine is added. Put on stove, stir slowly, let come to a boil, then strain through a fine flannel cloth; flavor with two tablespoons brandy

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