Mrs Beetons Puddings and Desserts Revisited
Clear Apple Jelly
24 Apples
900ml (1˝ pints) Water
To every 600ml (1 pint) of Juice allow:
225g (8oz) Sugar
˝ Lemon, rind only
15g (˝oz) Isinglass [Gelatine]
Peel, core and cut the apples into quarters and boil with the lemon rind, until tender.
Strain the apples and run the juice through a jelly bag.
Put the strained juice, with the sugar and isinglass [gelatine], which has been previously boiled in 285ml (˝ pint) of water, into a saucepan or preserving pan.
Boil together for about 15 minutes and put the jelly into moulds.
When this jelly is nice and clear and turned out well, it makes a pretty addition to the supper table, with a little custard or whipped cream round it.
The addition of a little lemon juice improves the flavour, but it is apt to render the jelly muddy and thick.
If required to be kept any length of time, rather a larger proportion of sugar must be used.
Time: From 1 to 1˝ hours to boil the apples. 15 minutes the jelly.
Sufficient for a 900ml (1˝ pint) mould.
Seasonable from July to March.
CLEAR APPLE JELLY
1396. INGREDIENTS - 2 dozen apples, 1-1/2 pint of spring-water; to every pint of juice allow 1/2 lb. of loaf sugar, 1/2 oz. of isinglass, the rind of 1/2 lemon.
Mode - Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender; then strain off the apples, and run the juice through a jelly-bag; put the strained juice, with the sugar and isinglass, which has been previously boiled in 1/2 pint of water, into a lined saucepan or preserving-pan; boil all together for about 1/4 hour, and put the jelly into moulds. When this jelly is nice and clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: the addition of a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick. If required to be kept any length of time, rather a larger proportion of sugar must be used.
Time - From 1 to 1-1/2 hour to boil the apples; 1/4 hour the jelly.
Average cost, 1s. 6d.
Sufficient for a 1-1/2-pint mould.
Seasonable from July to March.
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