Recipe For Making Jellied Apples With A Garnish Of Whipped Cream
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 687 of 825.
Pare, quarter and core tart apples, and cut the quarters into two or three pieces. Put these into an earthen dish - a new bean pot, or a casserole is suitable - with layers of sugar between, using a cup and a half of sugar for about a quart of slices. Add fourth cup of water, cover and let cook in a very slow oven three or more hours. When tender and very red and juicy add to the hot juice, drained from the apples, a scant fourth package of gelatine, softened in cold water, also a little lemon juice, if desired. Carefully lift a few pieces of apple at a time and dispose in an earthen bowl, adding a teaspoonful of the liquid, until all the ingredients are used. Let stand until cold and set, then turn from the mould and ornament with a piping of thick cream, beaten solid, or surround with thin cream, beaten with a whip churn and drained. Syrup from a jar of preserved ginger may be added to the cream before whipping. The apples are also particularly good served hot, without gelatine, with cream and preserved ginger.