Crab-Apple Jelly
From The home cook book, 1905
Serves 8
Cover with brandied paper and keep in a cool, dry place.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 195. The excerpt below is the record exactly as published.
CRAB-APPLE JELLY Choose red-skin crabs. Wash, cut off all spots and blem- ishes, and quarter, keeping the peel and the cores. Put in a CANNED FRUITS AND PRESERVES cloT preserving, kettle with enough water to rise in sight. Boil gently till the apples are tender and falling to pieces. Put in a jelly bag — preferably a flannel bag — and let the juice drip into an earthen bowl. If you squeeze the pulp the jelly will be cloudy. Measure the juice by pints and allow a pound of sugar
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