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English cookbook, 1799
Page 220
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To make Apple Jelly - Mrs. Costobache Leybam Take some large codlings, pare them thin & cut them into cold water change the water 2 or 3 times, then put them into a pipkin & cover them very close down - To half a peck of apples put the peel of two Lemons then take off the white as thick as it will allow, the Lemons to be cut in slices, put the peel & lemon in slices as near the middle of the apples to the above quantity put a pint & half of water, they must be put into a slow oven for an hour & a half, then strain them through a hair sieve & let them stand all night to drain, to a pint of juice put a lb of double refined sugar which must be clarified boil it twenty minutes -
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To make Apple Jelly - Mrs. Costobache Leybam Take some large codlings, pare them thin & cut them into cold water change the water 2 or 3 times, then put them into a pipkin & cover them very close down - To half a peck of apples put the peel of two Lemons then take off the white as thick as it will allow, the Lemons to be cut in slices, put the peel & lemon in slices as near the middle of the apples to the above quantity put a pint & half of water, they must be put into a slow oven for an hour & a half, then strain them through a hair sieve & let them stand all night to drain, to a pint of juice put a lb of double refined sugar which must be clarified boil it twenty minutes -
Szathmary Culinary Manuscripts and Cookbooks
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