Cider Jelly
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1/2 pint of sugar
- 1-1/2 pints of cider
- a pint of the cider
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 1/2 package of gelatine, scant measure.
- 1/2 pint of sugar.
- 1-1/2 pints of cider.
- Soak the gelatine in half a pint of the cider for two hours.
- Heat the rest of the cider to the boiling point and pour it on the soaked gelatine.
- Add the sugar, and place the bowl in a pan of boiling water.
- Stir until the liquid is clear;
- then strain, pour into a mould, and set away to harden.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Sieve