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English cookbook, 1799
Page 204
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Apple Jelly- Mrs [Shire?] Pare the apples, cut them in quarters, & take out the core, stew them over the fire in a jar covered up close with one quart 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 every pint of juice add a pound of loaf sugar, bruised sifted & made hot & put it in after the juice has been boiled & skimmed clean with the white of an egg well beat, to every 3 quarts of juice, let it boil 5 minutes after the sugar is in & then milk warm, pour it into moulds or pots it will keep 12 months. Siberian apples are the best, but Kendals Codlins or Kentish Codlins will answer
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Apple Jelly- Mrs [Shire?] Pare the apples, cut them in quarters, & take out the core, stew them over the fire in a jar covered up close with one quart 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 every pint of juice add a pound of loaf sugar, bruised sifted & made hot & put it in after the juice has been boiled & skimmed clean with the white of an egg well beat, to every 3 quarts of juice, let it boil 5 minutes after the sugar is in & then milk warm, pour it into moulds or pots it will keep 12 months. Siberian apples are the best, but Kendals Codlins or Kentish Codlins will answer
Szathmary Culinary Manuscripts and Cookbooks
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