Crab Apple Jelly
From Physical culture cook book, 1901
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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 70. The excerpt below is the record exactly as published.
Crab Apple Jelly. — Wash fruit, put into ket- tle, cover with water and boil until thoroughly cooked. Drain through a sieve. Allow one pound sugar to each pint juice
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