Cherry Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Adding 1/4 part currant juice will make the jelly firmer.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 162. The excerpt below is the record exactly as published.
Cherry Jelly Sour cherries, not too ripe, are best. Wash and drain, add a very little water, and let simmer slowly i^ hour, then turn into jelly bag, and let drain all night. For 2 cups juice allow 1 y2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.