Blackberry Jelly
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Blackberry Jelly. Make it as directed for red currant, but use only ten ounces of sugar to each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.