Red Apples in Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Apples
Jelly
Instructions (8)
  1. Pare and core some well shaped apples; pippins, or golden rennets, if you have them, but others will do: throw them into water as you do them.
  2. Put them in a preserving pan, and with as little water as will only half cover them, let them coddle; and when the lower side is done, turn them.
  3. Observe that they do not lie too close when first put in.
  4. Mix some pounded cochineal with the water, and boil with the fruit.
  5. When sufficiently done, take them out on the dish they are to be served in, the stalk downwards.
  6. Take the water, and make a rich jelly of it with loaf sugar, boiling the thin rind and juice of a lemon.
  7. When coming to a jelly, let it grow cold, and put it on and among the apples, and cut the peel of the lemon in narrow strips, and put across the eye of the apple.
  8. Observe that the colour be fine from the first, or the fruit will not afterward gain it.
Original Text
Red Apples in Jelly. Pare and core some well shaped apples; pippins, or golden rennets, if you have them, but others will do: throw them into water as you do them. Put them in a preserving pan, and with as little water as will only half cover them, let them coddle; and when the lower side is done, turn them. Observe that they do not lie too close when first put in. Mix 176some pounded cochineal with the water, and boil with the fruit. When sufficiently done, take them out on the dish they are to be served in, the stalk downwards. Take the water, and make a rich jelly of it with loaf sugar, boiling the thin rind and juice of a lemon. When coming to a jelly, let it grow cold, and put it on and among the apples, and cut the peel of the lemon in narrow strips, and put across the eye of the apple. Observe that the colour be fine from the first, or the fruit will not afterward gain it.
Notes
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