Crab-Apple Jam
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 49. The excerpt below is the record exactly as published.
Crab-Apple Jam. Pare the crab-apples when quite ripe. Put them into a stone jar, cover it well, and put it in a pan of boiling water for an hour and a half. Then prepare the sirup with two pounds of sugar in half a pint of water, for every pound of the apples
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