Crab-Apple Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 92. The excerpt below is the record exactly as published.
CRAB-APPLE JELLY. Wash the fruit clean, pat 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 apples by following the directions for crab-apple jelly. WINE JELLY. One box of Cox's gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons. CALVES' FEET JELLY Should be made at any rate the day before it is required. It is a simple affair to prepare it Procure a couple of feet and put them on, the fire in three quarts of water
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