Crab Apple Jelly
From Buckeye cookery and practical housekeeping (1880).
Source and licence
From Buckeye cookery and practical housekeeping (1880), printed page 184, digitised by the Internet Archive: https://archive.org/details/0065BUCK
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- \yash and quarter large Siberian crabs, but do not core, cover to tlie deptii of an incii or two with cold water, and cook to a mush ;
- pour into a coarse cotton bag or strainer, and when cool enough, press or squeeze hard, to extract all the juice.
- Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over a colander placed over a crock, and with a cup dip the juice slowly in, allowing plenty of time to run through ;
- repeat this process twice, rinsing out the muslin frequently.
- Allow the strained juice of four lemons to a peck of apples, and three quarters of a pound of sugar to each pint of juice.
- Boil the juice from ten to tw^enty minutes;
- while boiling sift in the sugar slowly, stirring constantly, and boil five minutes longer.
- This is generally sufficient, but it is always safer to " try it," and ascertiiin whether it will jelly." This makes a very clear, sparkling jelly.
- — Mrs.
- Carol Gaytes, Miverside, III.