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Cider Jelly

A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).

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A historical recipe

Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.

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

Ingredients 4 ingredients

  1. one pint cold water
  2. one pint boiling water
  3. one quart cider
  4. One box gelatine

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

  1. One box gelatine dissolved in one pint cold water.
  2. In twenty minutes add one pint boiling water, then one quart cider and one pint sugar (granulated), and the grated rind and juice of two lemons.
  3. Let it stand on the stove until hot, but not boil.
  4. Then strain into moulds.
  5. MRS.
  6. E.
  7. S.
  8. CONVERSE.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Sieve
Source Public domain in the USA
Credit

From Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Digitised by Project Gutenberg, eBook #69171 (https://www.gutenberg.org/ebooks/69171). Public domain in the USA; its status may differ elsewhere.

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.