Apricot Jelly
From Blue Ribbon and Pure Gold cook book, 1905
Dried apricots may also be used, and if desired put through sieve.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 61. The excerpt below is the record exactly as published.
Apricot Jelly—1 package Pure Gold orange jelly powder, 1 cup boiling water, 1 tin apricots
Cook this with the app: pantry check, scaling, and the assistant.