Crab Apple Jelly
From The household cook book, 1902
Serves 2
A little lemon juice or a stick of cinnamon can be added for flavor.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 365. The excerpt below is the record exactly as published.
CRAB APPLE JELLY — Cut them into pieces, but do not pare or remove the seeds; boil until soft in a jar set in hot water, adding barely water enough to cover them ; mash them, drain off the juice without squeezing; use 1 lb. sugar for each pint of juice
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