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Grizelda Hart cookbook, Jan. 6, 1823
Page 7
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Apple-Jelly Peel and quarter a half bushel white pippin apples and throw them into cold water to prevent them becoming dark colored. When all are done, put them into boiling water and let them remain in it until they are entirely stewed. Then put the water and apples through a seive or flannel; then proceed in making the Jelly in the same mannner as with currants. The peeling of the lemon must be cooked separately,
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Apple-Jelly Peel and quarter a half bushel white pippin apples and throw them into cold water to prevent them becoming dark colored. When all are done, put them into boiling water and let them remain in it until they are entirely stewed. Then put the water and apples through a seive or flannel; then proceed in making the Jelly in the same mannner as with currants. The peeling of the lemon must be cooked separately,
Szathmary Culinary Manuscripts and Cookbooks
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