Black Currant Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, from 8d. to 10d. per half pound pot.
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 245. The excerpt below is the record exactly as published.
Black Currant Jelly.— To every pint of juice nljtaiuL'J, after prrs.sing and straining, from wcU-iiponed fruit, allow one poiind of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.