Berry Mold
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.
BERRY MOLD il/2 cups juice from stewed and l/2 cup sugar sweetened berries 4 tablespoons lemon juice 2/3 cup vegetable jelly
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