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Ashberry Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: about forty minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 179. The excerpt below is the record exactly as published.
Ashberry Jelly. — This fruit is not often for sale, but must bo gathered from the Moun- tain Ash. Wash the fruit thoroughly, and put it into a preser-\-ing-pan with water siif- ficient to cover it. Let it simmer gently until the water is red and has a bitter taste; then strain but do not squeeze the fruit. Put a poimd of sugar to every jiint of liquor
Cook this with the app: pantry check, scaling, and the assistant.