The 1901 Cookbook Archive
No. 1969 — Jelly from Apple Peels
English historical translation of Molokhovets recipe No. 1969 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe ten fresh fragrant tart apples thoroughly and peel. Use the apples for compote No. 2023 and their peels for jelly the following day.
Boil the peel with four glasses water, three quarters pound sugar and a vershok vanilla.
Add half a glass gelatin solution made with ten zolotnik gelatin, clarify with egg white or paper as in the general note, reduce to four glasses, strain and chill.
To provide
10 apples, vanilla and ¾ pound sugar | 10–12 zolotnik gelatin and 1 egg white |
Original source: Read Russian recipe No. 1969. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.