Cherry Jelly
From The household cook book, 1902
Serves 3
Cooks sometimes add red currant juice.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 366. The excerpt below is the record exactly as published.
CHERRY JELLY.— Pick the fruit (Morellos are best) when not quite ripe; wash and put on the stove in cold water with the pits in; let it simmer (not boil) until the cherries are white and tender; strain through the jelly bag, allow 1 pint sugar to 2 pints juice
Cook this with the app: pantry check, scaling, and the assistant.