Black Currant Jelly
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 161. The excerpt below is the record exactly as published.
Black Currant Jelly as a Sweet Dish. Take one quart of ripe black currants, put them into a stewpan on the fire, with half a pint .of good syrup. Let them boil for five minutes, then pass them through a tamis cloth into a basin ; add one glass of brandy, and one ounce and a half of isinglass
Cook this with the app: pantry check, scaling, and the assistant.