Crab Apple Jelly
From The new Annie Dennis cook book, 1905
Serves 8
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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 11. The excerpt below is the record exactly as published.
Crab Apple Jelly Remove the stems, wash the apples and rub them well with a coarse cloth. Put them in a porcelain kettle, cover with water and let them boil until very- tender; strain out the juice, return it to the fire and boil 10 or 15 minutes; then add one pound of sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.