Black-Currant Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Pot and paper when cool.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 91. The excerpt below is the record exactly as published.
BLACK-CURRANT JELLY. Pick each currant individually, and heat the lot in a jar set in boiling water, squeeze as before, and allow a pint of juice to a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.