The Apsley cookery book : containing 448 recipes for the uric-acid-free diet / by Mrs. John J. Webster and Mrs. F. W. Jessop.

  • Webster, John J., Mrs.
Date:
1906
Catalogue details

Licence: In copyright

Credit: The Apsley cookery book : containing 448 recipes for the uric-acid-free diet / by Mrs. John J. Webster and Mrs. F. W. Jessop. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    138/278 (page 104)
    204. Apple Gateau. Ingredients. One pound of Apples. Three ounces of loaf Sugar. One pint of Water. Quarter of an ounce of Vege- table Gelatine. Juice of half a Lemon. Peel and core the apples; cut them into quarters, and stew them with the water, sugar, and lemon- juice, until tender, but not broken; take them out carefully and add the gelatine to the liquid, stir until melted, and return the apple for a few minutes. Rinse out a mould with cold water; pour in and allow it to set. Turn out and serve with whipped cream on top. (Colour the liquid with cochineal, if desired.) 205. Apple Jelly (No. i). Ingredients. Seven pounds of Apples. 1 Two ounces root Ginger (or one Three pints of Water. | teaspoonful of ground Ginger). Two ounces blanched Almonds. Boil the apples in the water for an hour and a half, then strain through a sieve. Add to each pint of liquor three-quarters of a pound of sugar, and boil the liquor twenty minutes, then add the sugar and ginger, and boil twenty minutes more. Put the jelly into small jars, and before it sets drop in the nuts. Lemon-juice may be added instead of ginger if preferred.