Apple Jelly
From The household cook book, 1902
Serves 2
A little lemon flavor can be added if desired.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 365. The excerpt below is the record exactly as published.
APPLE JELLY. — Use good, sour apples; slice them thin, seeds, skins and all; let them simmer with only the addition of a little water, until well cooked and soft; strain, add 1 lb. sugar to each pint of juice
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