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Apple Jelly

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel and core fine flavored apples;
  2. cut in large pieces and boil in very little water.
  3. When done put through a hair sieve;
  4. press them so as to get all the juice.
  5. For every quart of jelly take 1 pound of white sugar;
  6. boil it in the water which was used for the fruit, and skin it.
  7. Add the juice of the apples with the juice of four oranges squeezed into each quart.
  8. Boil 1/2 hour and keep it ready for use.