Crab Apple Jelly
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 26. The excerpt below is the record exactly as published.
Crab Apple Jelly Wash apples, cut in pieces, but do not pare nor remove the seeds. Cover with cold water. Boil until soft. Strain as directed, boil juice twenty minutes, add an equal volume of heated sugar
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