Apple Jelly. No. 3.

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)
For the jelly
Instructions (11)
  1. Put the prepared apples into a quart of water and boil them to a pulp.
  2. Strain the pulp through a hair-sieve or jelly-bag to obtain the liquor.
  3. For every pint of liquor, measure out a pound of double-refined sugar.
  4. Wet the sugar and boil it to a thick syrup with the white and shell of an egg.
  5. Strain the syrup.
  6. Add the strained apple liquor to the strained syrup.
  7. Boil the mixture again.
  8. As it boils, add the juice of a lemon and the thinly pared and finely cut lemon peel.
  9. Test for jelly consistency by taking up some in a spoon.
  10. When it jellies, pour it into moulds.
  11. When cold, turn the jelly out into a dish. It should be transparent and white.
Original Text
Apple Jelly. No. 3. Take apples, of a light green, without any spot or redness, and rather sour; cut them in quarters, taking out the cores, and put them into a quart of water; let them boil to a pulp, and strain it through a hair-sieve, or jelly-bag. To a pint of liquor take a pound of double-refined sugar; wet your sugar, and boil it to a thick syrup, with the white and shell of an egg: then strain your syrup, and put your liquor to it. Let it boil again, and, as it boils, put in the juice of a lemon and the peel, pared extremely thin, and cut as fine as threads; when it jellies, which you may know by taking up some in your spoon, put it in moulds; when cold, turn it out into your dish; it should be so transparent as to let you see all the flowers of your china dish through it, and quite white.
Notes
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