Cranberry and Ground-Rice Jelly
From Harper's cook book encyclopædia, 1902
Serves 4
Time: a quarter of an hour to boil with the rice.
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 Harper's cook book encyclopædia (1902), page 187. The excerpt below is the record exactly as published.
ranberry and Ground -Rice Jelly. — Draw out a pint of cranberry- juice by putting the fruit and two or three cloves into a closely covered jar, placing the jar in a saucepan of cold water on a moderate fire, and simmering gently for about half an hour. Mix the juice with three table- spoonfuls of ground rice and two of sugar
Cook this with the app: pantry check, scaling, and the assistant.