Apple Jelly
From Healthful cookery, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.
one fourth of a cup of lemon juice, one-half cup of water, and one cup of cooked Gelatine. Mold, and serve as for Lemon Jelly. *Pineapple Jelly. — To one and one-half cups of pineapple juice add one-fourth cup of lemon juice, one cup of sugar
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