Apple Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Apple Jelly. Peel and core whole apples, slice in thin slices; put 2 layers of apples in baking dish, then 2 tablespoons sugar and a little cinnamon. Repeat until dish is full (heaping). Pour in 1 cup cold water
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