Pomona Jelly

Ingredients

• half a dozen good-sized apples
• six ounces of loaf sugar
• less than half a pint of water
• half an ounce of isinglass or gelatine
• a fresh lemon

Method

1. 1

   Pare, core, and slice the apples, then simmer with sugar and a small amount of water until soft.

2. 2

   Press through a sieve and mix with dissolved isinglass or gelatine.

3. 3

   Add the grated rind of the lemon, heat until hot, pour into a mould, and set to stiffen.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1266. The excerpt below is the record exactly as published.

Pomona Jelly.— Take half a dozen good- sized and rather acid apples — Keswicks will answer excellently for the purpose. Pare, core, and slice them, and as they are done throw them into cold water to keep them from turning yellow. Drain them, and put them into a saucepan with six ounces of loaf sugar and a very small quantity of water to keep them from burning, and let them simmer gently until they are quite soft. Press them through a coarse sieve, and mix with them half an ounce of isinglass or gelatine which has been dissolve in less than half a pint of water. Rub thre large lumps of sugar upon the rind of a fresL lemon

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