Apricot Jelly
A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).
A historical recipe
Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.
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 Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Digitised by Project Gutenberg, eBook #58948 (https://www.gutenberg.org/ebooks/58948). 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.
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Ingredients
- 1 ounce of gelatine
- ½ pint of dried apricots
- a pint of cold water
Method
- 1 ounce of gelatine, ½ pint of dried apricots.
- Soak the gelatine in a pint of cold water.
- Put the apricots into one quart of cold water, place them on the back of the stove and let them heat till soft, then let them cook without stirring.
- When all the pieces are soft add 2 cupsful of sugar and boil 2 minutes without stirring.
- Then carefully place the pieces of apricot in the mold.
- Pour the dissolved gelatine into the juice, let it boil.
- Then strain onto the apricots and cool.
- Serve with whipped cream.