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Classic
Cook Books
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page 103
After washing half a pound of seaweed jelly soak it in water for about three
hours, then squeeze it dry and break in small pieces into a pan with one and a
half quarts of water. Boil over medium heat. Add three quarters of a pound of
sugar, stirring the while, and a pinch of salt. Prepare two big, tart apples by
peeling and removing the cores, then rub them on a nutmeg grater until they are
reduced to powder. Transfer jelly to another saucepan, strain it, and mix with
powdered apple. When thoroughly boiled, add two tablespoonfuls of kudzu starch,
dissolved in cold water. Stir well with wooden chopsticks or spoon. Remove from
fire, and pour into lacquered box or molds. Two or three hours after it has
hardened, cut in desired shapes and sizes.
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Classic
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