Apple Jelly
From The new home cook book, 1896
Serves 2
This is very easily made in the winter; is best made day before using.
Presented as published in 1896. 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 new home cook book (1896), page 105. The excerpt below is the record exactly as published.
APPLE JELLY. Mrs. J. H. Brown. Take nice green apples that will cook nicely; quarter the apples without paring, put them in a pan or kettle and cover over with water, and keep them covered ; let them boil slowly until entirely done ; then put in a bag and drain (not squeeze) them. Put a pound of white sugar to a pint of juice
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