Crab-apple Jelly
From The Swedish, French, American cook book, 1918
Serves 16
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 618. The excerpt below is the record exactly as published.
Crab-apple Jelly ( Gelee de Pomm.es Sauvages ) The apples should be juicy and ripe. Quarter; remove the black spots in the cores, put over the fire into a preserving kettle containing a teacup of water to prevent burning — more water is added as it evaporates while cooking. When boiled to a pulp, strain through a coarse flannel. Then proceed in accordance with recipe: Currant Jelly. Bar-le-Duc Jelly ( Gelee a la Bar-le-Duc ) Three quarts small currants
Cook this with the app: pantry check, scaling, and the assistant.