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English cookbook, 1799
Page 239
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Apple Jelly Mrs Garrison Ripon Pare the Apples, cut them in quarters & take out the core. Stew them over the fire in a jar closely covered with 2 quarts of water to a peck of apples. When thoroughly stewed pour them into a Jelly bag & let them drain near the fire all night. To the juice of a peck of apples put the white of one egg well beaten & let the whole boil twenty minutes till all the skim has risen. Then to every pint of juice add a pound of loaf sugar, bruised, sifted, & made hot. Let it boil ten minutes pour it into your pitchers & when milk warm put it into moulds or Jars. Siberian apples not Crabs are the best, but Kendal or Keswick Codlins will answer.
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Apple Jelly Mrs Garrison Ripon Pare the Apples, cut them in quarters & take out the core. Stew them over the fire in a jar closely covered with 2 quarts of water to a peck of apples. When thoroughly stewed pour them into a Jelly bag & let them drain near the fire all night. To the juice of a peck of apples put the white of one egg well beaten & let the whole boil twenty minutes till all the skim has risen. Then to every pint of juice add a pound of loaf sugar, bruised, sifted, & made hot. Let it boil ten minutes pour it into your pitchers & when milk warm put it into moulds or Jars. Siberian apples not Crabs are the best, but Kendal or Keswick Codlins will answer.
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