{"id":5279,"slug":"crab-apple-jelly-and-marmalade","title":"Crab apple jelly, and marmalade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Eight quarts of crab apples","Three quarts of water","More water","Sugar","Lemon or cinnamon"],"ingredients_norm":["crab apple","water","more water","sugar","lemon or cinnamon"],"steps":["To eight quarts of crab apples add three quarts of water.","Boil slowly for an hour, adding more water to make up for evaporation.","Strain through a flannel bag, but do not squeeze.","Measure the juice and add an equal amount of sugar.","Boil for twenty minutes, pour into glasses, and seal when cold.","Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar.","Cook until well done. Flavor with lemon or cinnamon."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w65:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e88f37fb14676b14904bc395afcb1ae15a88935c27a4d0bf90874c358806d8d3","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/crab-apple-jelly-and-marmalade"}