Crab Apple Jelly
From The New century cook book, 1899
Serves 8
No necessity to cover with paper.
Presented as published in 1899. 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 New century cook book (1899), page 108. The excerpt below is the record exactly as published.
Crab Apple Jelly. Wash the fruit clean, put in a kettle, cover with water and boil until thoroughly cooked. Strain through canton flannel bag. For each pint of this liquor allow one pound of sugar. Boil the liquor for twenty minutes and then add the sugar (which should be heating in the oven), and boil five minutes. Add the juice of two lemons
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