Apfelgelee

"3 pounds juice, 3 pounds sugar, ½ water glass of Rhine wine, and a good lemon. Take juicy apples, before they are fully ripe, wipe them with a cloth, remove stems and blossom ends, cut them unpeeled into quarters, and cook them covered with water until done, taking into account the notes in No. 1. Afterwards, let the apples sit for 24 hours, pour them into a specially prepared linen bag, which must have been boiled and dried beforehand, and let the juice flow into a clean vessel. Then boil the juice with the sugar, gradually adding the wine and lemon juice, until a few cooled drops have thickened. Pour the boiled-down juice into small glasses and proceed as described in No. 1. Instead of lemon peel, a piece of vanilla (tied in a cloth) is often used."

This recipe employs indirect measurements ('Pfund' and 'Wasserglas') typical of the period, presuming the cook’s familiarity with local weights and vessel sizes. Ingredients are listed without strict order, and instructions emphasize careful handling and patience—such as waiting a full day before straining the juice. The language is warm, instructive, and assumes a domestic audience. Syntactical quirks—such as the switch between imperative and descriptive style—reflect 19th-century pedagogical kitchen writing. Spelling, grammar, and punctuation mirror late-19th-century German conventions.