Apple Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Always boil jelly as fast as possible.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
Apple Jelly. — Slice nice clean apples in preserving kettle with enough water to almost cover. When stewed soft, strain through the jelly bag. Measure juice and boil twenty minutes. Add two-thirds as much sugar as juice
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