Apple Jelly. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Pare and core 12 lbs. of apples.
  2. Put them in an earthen jar.
  3. Stand the jar in boiling water.
  4. Put a little water in the jar with the apples, also.
  5. Steam the apples till they are soft and quite a pulp.
  6. Then proceed as in the foregoing recipe.
Original Text
Apple Jelly. No. 2. A better colour than No. 1, but less rich and less highly flavoured. Pare and core 12 lbs. of apples; put them in an earthen jar and stand the jar in boiling water; put a little water in the jar with the apples, also—and steam the apples till they are soft and quite a pulp. Then proceed as in the foregoing recipe. Soft high-flavoured apples answer best for this recipe.
Notes
—