Crab Apple Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
Crab Apple Jelly. — Wash fruit clean, put in kettle, cover over with water and cook thoroughly. Pour into sieve and drain. Do not press it through. For each pint of juice allow one pound sugar
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