Crab Apple Jelly
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 165. The excerpt below is the record exactly as published.
Crab Apple Jelly Wash fruit clean, put in kettle and cover with water, and boi] until thoroughly cooked; cut apples in quarters, then place in cheesecloth bag and let drain for about four or five hours. Do not squeeze or press bag. To each pint of juice, allow one pound of sugar
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