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American cookbook, 1900
Page 62
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To the juice of a peck of apples, add the well beaten white of one egg, & let the syrup boil with the egg for 20 minutes until all the scum has risen. To each pint of the juice have 1 lb of sifted loaf sugar ready to be added, as hot as possible; draw the pan to the side of the fire till the sugar is dissolved, then boil it quickly for 10 minutes. Pour it into China moulds. it will set in a few minutes & may be used the same day or kept for a year. Put the juice of 1 lemon to every peck of apples.
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To the juice of a peck of apples, add the well beaten white of one egg, & let the syrup boil with the egg for 20 minutes until all the scum has risen. To each pint of the juice have 1 lb of sifted loaf sugar ready to be added, as hot as possible; draw the pan to the side of the fire till the sugar is dissolved, then boil it quickly for 10 minutes. Pour it into China moulds. it will set in a few minutes & may be used the same day or kept for a year. Put the juice of 1 lemon to every peck of apples.
Szathmary Culinary Manuscripts and Cookbooks
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