Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Spiced Crab Apple.

3 pounds of crab apple.

1-3/4 pounds of brown sugar.

1 teaspoonful of clove.

1 teaspoonful of pepper.

1 teaspoonful of salt.

Cover the crab apples with boiling water and cook them until tender; then rub them through a sieve, pressing all the liquid through also. Put the strained fruit into a preserving kettle, and add the sugar and seasoning. Cook gently for an hour and a half; then put in tumblers. When cold, cover with paper, the same as jelly. This is to be served with cold meat.