Mrs Beetons Puddings and Desserts Revisited
Apples in Red Jelly
(A Pretty Supper Dish)
6 Good Sized Apples
450ml (¾ pint) Water
1 Lemon
1 tbsp Gelatine
12 Cloves
Caster Sugar
Few Drops Cochineal (Red Food Colouring)
Peel and core the apples, use a scoop or a small knife to put 2 cloves into each apple and as much caster sugar as they will hold.
Place them, without touching each other, in a large pie dish.
Add more sugar, the juice of 1 lemon and 450ml (¾ pint) of water.
Bake in the oven, covered, until they are done.
Check frequently, that each apple is cooked, place it in a glass dish.
They must not be left in the oven after they are done or they will break and so would spoil the appearance of the dish.
When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing, into a saucepan.
Add the rind of the lemon and a tablespoonful of gelatine which has been previously dissolved in cold water and if not sweet enough, a little more sugar and 6 cloves.
Boil until quite clear.
Colour with a few drops of prepared cochineal (red food colouring), strain the jelly through a double muslin into a jug.
Let it cool a little, then pour it into the dish round the apples.
When quite cold, garnish the tops of the apples with a bright coloured marmalade, a jelly or the white of an egg, beaten to a strong froth, with a little sifted sugar.
Time: From 30 to 50 minutes to bake the apples.
Sufficient for 4 or 5 persons.
Seasonable from July to March.
APPLES IN RED JELLY
(A pretty Supper Dish)
1399. INGREDIENTS - 6 good-sized apples, 12 cloves, pounded sugar, 1 lemon, 2 teacupfuls of water, 1 tablespoonful of gelatine, a few drops of prepared cochineal.
Mode - Choose rather large apples; peel them and take out the cores, either with a scoop or a small silver knife, and put into each apple 2 cloves and as much sifted sugar as they will hold. Place them, without touching each other, in a large pie-dish; add more white sugar, the juice of 1 lemon, and 2 teacupfuls of water. Bake in the oven, with a dish over them, until they are done. Look at them frequently, and, as each apple is cooked, place it in a glass dish. They must not be left in the oven after they are done, or they will break, and so would spoil the appearance of the dish. When the apples are neatly arranged in the dish without touching each other, strain the liquor in which they have been stewing, into a lined saucepan; add to it the rind of the lemon, and a tablespoonful of gelatine which has been previously dissolved in cold water, and, if not sweet, a little more sugar, and 6 cloves. Boil till quite clear; colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug; let it cool a little; then pour it into the dish round the apples. When quite cold, garnish the tops of the apples with a bright-coloured marmalade, a jelly, or the white of an egg, beaten to a strong froth, with a little sifted sugar.
Time - From 30 to 50 minutes to bake the apples.
Average cost, 1s., with the garnishing.
Sufficient for 4 or 5 persons.
Seasonable from July to March.
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