Apricot Jelly
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 325. The excerpt below is the record exactly as published.
Apricot Jelly. — Take out stones from two quarts apricots, cut in small pieces, mash thoroughly and put in preserving-Kettle with a clove, and juice of half lemon ; cover with water, set on moder- ate fire, and boil slowly till well cooked. Strain, and when juice is all squeezed out, put it in kettle with three-quarters pint sifgar
Cook this with the app: pantry check, scaling, and the assistant.