Apple Jelly. No. 1.

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 (5)
Instructions (7)
  1. Pare and slice pippins, or sharp apples, into a stewpan, with just as much water as will cover them.
  2. Boil them as fast as possible till half the liquid is wasted.
  3. Strain them through a jelly-bag.
  4. To every pint of juice put three quarters of a pound of sugar.
  5. Boil it again till it becomes jelly.
  6. Put lemon-juice and lemon-peel to the palate.
  7. Some threads of lemon-peel should remain in the jelly.
Original Text
Apple Jelly. No. 1. Pare and slice pippins, or sharp apples, into a stewpan, with just as much water as will cover them; boil them as fast as possible till half the liquid is wasted; then strain them through a jelly-bag, and to every pint of juice put three quarters of a pound of sugar. Boil it again till it becomes jelly; put lemon-juice and lemon-peel to the palate. Some threads of lemon-peel should remain in the jelly.
Notes
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