Mrs Beetons Puddings and Desserts Revisited
Thick Apple Jelly or Marmalade
(for Entremets or Dessert Dishes)
Apples
To every 450g (1lb) of Pulp allow:
340g (12oz) Sugar Cubes
˝ tsp Lemon Peel, minced
Peel, core, and chop the apples.
Boil with only enough water to prevent them from burning.
Beat to a pulp, to every 450g (1lb) of pulp allow the above proportion of sugar in lumps.
Dip the lumps into water, put into a saucepan, and boil until the syrup is thick and can be well skimmed.
Add the syrup to the apple pulp, with the minced lemon peel.
Stir it over a medium heat for about 20 minutes, or until the apples cease to stick to the bottom of the pan.
The jelly is then done, and may be poured into moulds which have been previously dipped in water, then it will turn out nicely for dessert or a side dish, for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds.
Time: From 30 to 45 minutes to reduce the apples to a pulp, 20 minutes to boil after the sugar is added.
Sufficient: 680g (1˝lb) of apples sufficient for a small mould.
Seasonable from July to March, but is best in September, October or November.
THICK APPLE JELLY OR MARMALADE
(for Entremets or Dessert Dishes)
1395. INGREDIENTS - Apples; to every lb. of pulp allow 3/4 lb. of sugar, 1/2 teaspoonful of minced lemon-peel.
Mode - Peel, core, and boil the apples with only sufficient water to prevent them from burning; beat them to a pulp, and to every lb. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or until the apples cease to stick to the bottom of the pan. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side-dish; for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds.
Time - From 1/2 to 3/4 hour to reduce the apples to a pulp; 20 minutes to boil after the sugar is added.
Sufficient - 1-1/2 lb. of apples sufficient for a small mould.
Seasonable from July to March; but is best in September, October or November.
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