Crab Apple Jelly
From The Dudley book of cookery and household recipes, 1909
Should be clear and red in color. Good for sore throats.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 68. The excerpt below is the record exactly as published.
CRAB APPLE JELLY WASH the crab apples and drain them (you need not peel or core). Cover with cold water, and let them gently boil until they break, but do not allow them to become pulpy,” then pass the juice through a jelly bag. To each pint of juice allow one pound of sugar
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