Jelly from Large Fruits
From Harper's cook book encyclopædia, 1902
Serves 6
Avoid squeezing the bag to prevent cloudiness.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 328. The excerpt below is the record exactly as published.
Jelly from Large Fruits. — Apple, crab -apple, peach, pear, plum, and quince jelly may be made by the following directions : Slice or quar- ter the fruit without peeling (peaches should be peeled). Put it over the fire in a preserving- kettle, with enough water to nearly cover the fruit
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