Conserve of Apples

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top.
  2. With the cores and about half a glass of water make a syrup.
  3. When it is half done, put in your apples, and let them stew till they are done.
  4. Be careful not to break them; place them in your dish.
  5. That your syrup may be fine, add the white of an egg well beaten; skim it, and it will be clarified.
  6. Squeeze into it the juice of a lemon, with the peel cut in small shreds.
  7. This should boil a minute; then throw over the syrup, which should be quite a jelly.
Original Text
Conserve of Apples. Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top. With the cores and about half a glass of water make a syrup; when it is half done, put in your apples, and let them stew till they are done. Be careful not to break them; place them in your dish; that your syrup may be fine, add the white of an egg well beaten; skim it, and it will be clarified. Squeeze into it the juice of a lemon, with the peel cut in small shreds. This should boil a minute; then throw over the syrup, which should be quite a jelly.
Notes
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