Pippin or Codling-Jelly

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 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Slice a pound of pippins or codlings into a pint of clear spring water.
  2. Let them boil till the water has extracted all the flavour of the fruit.
  3. Strain out the liquor.
  4. To a pint of this liquor take a pound of double-refined sugar, boiled to sugar again.
  5. Then put in your codling liquor.
  6. Boil it a little together as fast as you can.
  7. Put in your golden pippins.
  8. Boil them up fast for a little while.
  9. Just before the last boiling, squeeze in the juice of a lemon.
  10. Boil it up quick once more, taking care the apples do not lose their colour.
  11. Cut the apples and put them in glasses with the jelly.
Original Text
Pippin or Codling-Jelly. Slice a pound of pippins or codlings into a pint of clear spring water; let them boil till the water has extracted all the flavour of the fruit; strain it out, and to a pint of this liquor take a pound of double-refined sugar, boiled to sugar again; then put in your codling liquor; boil it a little together as fast as you can. Put in your golden pippins; boil them up fast for a little while; just before the last boiling, squeeze in the juice of a lemon; boil it up quick once more, taking care the apples do not lose their colour; cut them, and put them in glasses with the jelly. It makes a very pretty middle or corner dish.
Notes
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