Home Recipes Cook Books Food Categories Featured

Apple Jelly No 3

(Confectionary.) - (The Lady's Own Cookery Book)







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.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1269 times.

Home Made Cookies.ca