Bran Jelly
From The national course in home economics, 1917
Serves 4
Delightful and wholesome.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
BRAN JELLY. Cover three cupfuls of bran with cold water, let settle; then pour off all the water and add three and one-half cupfuls of boiling water and stir well; place on the stove and boil slowly for two hours; then strain, return to the fire, let come to the boiling point, add one teaspoonfui of salt
Cook this with the app: pantry check, scaling, and the assistant.