Quince or Crab Apple Jelly
From The New century cook book, 1899
Serves 10
Return the fruit to the kettle, cover it with water and proceed as before. The third is often as clear as the first.
Presented as published in 1899. 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 century cook book (1899), page 108. The excerpt below is the record exactly as published.
Quince or Crab Apple Jelly. Cut out the blossom end and all imperfections, place fruit in porcelain or granite iron kettle, cover with water and boil until tender. Put in a three-cornered bag made of flour sack or cheesecloth, let drain overnight into an earthen dish. Take equal parts of juice
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