Crab-Apple Jelly

Ingredients

• the fruit
• one pound of sugar

Method

1. 1

   Wash the fruit, cover with water, and boil until thoroughly cooked.

2. 2

   Pour into a sieve and let drain without pressing.

3. 3

   For each pint of liquor, add one pound of sugar and boil for twenty minutes to half an hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.

Boil from twenty minutes to half an hour. Crab- Apple Jelly. Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour. Other Jellies. Jellies can be made from quinces, peaches and Porter apples by following the directions for crab-apple jelly. 342 MISS PAPLOA'S NEW COOK BOOK. PICKLES AND KETCHUP. Pickled Blueberries. Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use. Sweet Melons. Use ripe citron melons. Pare them, cut them in slices and remove the seeds. To five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar. The vinegar and sugar must be heated to the boiling point and poured over the fruit six times, or once on each of six suc- cessive days. In the last boiling of the syrup add half an ounce of stick cinnamon, half an ounce of white ginger root and a few cloves. When the syrup boils, put in the melon, and boil ten minutes ; then put in jars. Skim the syrup clear and pour it over the melon. Peaches, Pears and Sweet Apples. For six pounds of fruit use three of sugar, about five dozen cloves and a pint of vinegar. Into each apple, pear or peach, stick two cloves. Have the syrup hot, and cook until tender PICKLES AND KETCHUP. 343 Sweet Tomato Pickle. One peck of green tomatoes and six large onions, sliced. Sprinkle with one cupful of salt, and let them stand over night. In the morning drain. Add to the tomatoes two quarts of water and one quart of vinegar. Boil fifteen min- utes ; then drain again, and throw this vinegar and water away. Add to the pickle two pounds of sugar, two quarts of vinegar, two table-spoonfuls of clove, two of allspice, two of ginger, two of mustard, two of cinnamon, and one teaspoon- ful of cayenne, and boil fifteen minutes. Spiced Currants. Make a syrup of three pounds of sugar, one pint of vine- gar, two table -spoonfuls of cinnamon, two table-spoonfuls of clove, and half a teaspoonful of salt. Add six pounds of currants, and boil half an hour. Spiced Plums. Make a syrup, allowing one pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.