Crab-Apple Jelly
From A second Dudley book of cookery and other recipes, 1914
This jelly is good for sore throat.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 115. The excerpt below is the record exactly as published.
CRAB-APPLE JELLY "YY7" ASH and drain the crabs (you need not peel ’ * or core them), cover with cold water and allow them to boil gently until they break, but they must not get pulpy. Press the juice through 385 THE DUDLEY RECIPES a jelly-bag, and to each pint of juice allow one pound of sugar
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