12
apples, pared and cored
1
1/2 pound of sugar
1
large lemon
1
ounce of gelatin
and
water as necessary
Put the apples on
with water enough to cover them and let them stew until they look as if they
would break; then take them out and put the sugar in the same water; let the
syrup come to a boil, put in the apples and let them stew until done through
and clear; then take them out, slice into the syrup one large lemon and add an
ounce of gelatin dissolved in a pint of cold water. Let the whole mix well and
come to a boil; then pour upon the apples. The syrup will congeal. It is to be
eaten cold with cream.