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American cookbook, 1886
Page 77
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Apple jelly Pare your apples putting them into cold water to preserve their colour cut them in pieces + boil them with a good deal of fresh Lemon peel strain them through a sieve add the juice of the lemons + then out a pound of sugar to each pint of juice boil all these together slowly for an hour-Scum it well while boiling. This jelly should be made when the apples are quite fresh which gives it more flavour.
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Apple jelly Pare your apples putting them into cold water to preserve their colour cut them in pieces + boil them with a good deal of fresh Lemon peel strain them through a sieve add the juice of the lemons + then out a pound of sugar to each pint of juice boil all these together slowly for an hour-Scum it well while boiling. This jelly should be made when the apples are quite fresh which gives it more flavour.
Szathmary Culinary Manuscripts and Cookbooks
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