The 1901 Cookbook Archive
No. 3310 — White Apple Jelly
English historical translation of Molokhovets recipe No. 3310 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare exactly as for yellow apple jelly in recipe No. 3309, but use 2 glasses fine sugar for each glass juice.
Choose tart, green rather than reddish apples that are not fully ripe. Lemon juice may be added. Reduce almost halfway between the two measurement marks.
Two fairly large apples yield enough juice for 1 glass; the resulting jelly weighs about 1¼ pounds.
Original source: Read Russian recipe No. 3310. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.